Peanut Butter Stuffed Chocolate Chip Cookies Recipe
What's better than regular chocolate chip cookies? PEANUT BUTTER chocolate chip cookies! The cookie dough made with extra rich brown butter and these cookies are so soft ad gooey! a must try recipe!
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Makes about 18 cookies
Ingredients:
1/2 – 2/3 cup (130-175g) peanut butter
1 cup (230g) butter
2 eggs
1 cup (200g) brown sugar
1/2 cup (100g) white sugar
1 teaspoon vanilla extract
2¾ cups (345g) flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (175g) Chocolate chips
Directions:
1. Place the butter in a small saucepan and heat over medium-low heat until completely melted and browned, stirring frequently. About 5 minutes. Be careful, don’t burn the butter. Transfer the butter into a large bowl and let cool to room temperature.
2. In a small bowl stir flour, baking soda and salt. Set aside.
3. To the bowl with brown butter and both sugars and beat until light and fluffy. Add eggs, one at the time and vanilla, beat just until combined, about 15-20 seconds. Gradually add flour mixture, stir just until combined. Fold in the chocolate chips.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat oven to 360F (180C).
6. Scoop out about 1-2 tablespoons of cookie dough and flatten it, spoon 1-1½ teaspoons of peanut butter (chilled) in the center, roll into a ball.
7. Place rolled balls on a parchment paper with about 2 inches apart.
8. Bake for 10-12 minutes or until lightly browned on the sides. Cool on baking sheets for a 10 minutes before transferring to wire racks to cool completely.
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Soft Peanut Butter Chocolate Chip Cookies
These soft peanut butter chocolate chip cookies taste like a Reese's cup, in cookie form! So soft & tender, with tons of peanut butter and chocolate flavor.
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Peanut Butter Chocolate Chip Cookies
My granddaughters are coming over so I wanted to make something special for them. These Peanut Butter Chocolate Chip Cookies are easy and delicious!
Ingredients:
1 Tablespoon Butter (soft, optional)
Dash of salt
1 Extra-large Egg or 2 Small Eggs
1 teaspoon Vanilla Extract
2/3 Cup Sugar
1/4 Cup Light Brown Sugar
1/2 Cup Chocolate Chips (or more!)
1/2 Cup Self-Rising Flour (Plus 1-2 Tablespoons if needed)
1 Cup Peanut Butter
Bake at 350 F. for 15 minutes.
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#cookies #cookierecipe #chocolatechipcookies
Irresistible Peanut Butter Chocolate Chip Cookies
My peanut butter chocolate chip cookies pair a buttery, chewy cookie base with crunchy peanuts and chocolate chips. Just 30 minutes to chill!
Recipe:
Ingredients
1 cup unsalted butter, melted and then cooled until no longer warm to the touch (226g)
1 cup granulated sugar (200g)
1 cup light brown sugar, firmly packed (200g)
1 cup creamy peanut butter (264g) (see note)
3 Tablespoons honey
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour (410g)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cup milk chocolate chips (255g)
1 heaping cup dry-roasted peanuts, coarsely chopped (140g)
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Instructions
00:00 Introduction
00:21 Combine melted, cooled butter, both sugars, and peanut butter in a large mixing bowl and stir well.
01:13 Add honey, eggs, and vanilla extract and stir well until batter is cohesive.
02:00 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
02:45 Gradually stir dry ingredients into wet until thoroughly combined.
03:47 Add chocolate chips and peanuts and stir well.
04:27 Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 5 days.
04:45 Once dough is nearly ready to bake, preheat oven to 350F (175C) and line several baking sheets with parchment paper.
04:53 Remove dough from fridge and scoop into about 2 Tablespoon-sized balls. To make cookies more uniform and round, roll them between your palms into a smooth ball before placing on baking sheet. Space cookies at least 2” apart.
05:42 Transfer baking sheet to center rack of 350F (175C) oven and bake for 11-12 minutes. Cookies may appear slightly underdone in the centers, this is fine. Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut butter
May substitute crunchy peanut butter. For best results, avoid “natural” peanut butter where the oil separates out on top, as this can give the cookies a poor texture.
Storing
The cookie dough becomes quite firm when stored longer than several hours and will need to sit at room temperature until softened enough to scoop and roll.
After baking and cooling, store cookies in an airtight container for up to one week.
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Peanut Butter Chocolate Chip Cookies Recipe
Peanut Butter Chocolate Chip Cookies Recipe
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This cookie recipe is a winner, all around. Try it out, and let me know ! :-)
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PEANUT BUTTER CHOCOLATE CHIP COOKIES
PEANUT BUTTER CHOCOLATE CHIP COOKIES
Ingredients:
1 stick butter
1 cup packed brown sugar
2 medium eggs
1/2 cup peanut butter
1 tsp vanilla essence
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chip
1/3 cup all purpose flour
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