Snoop Dogg's peanut butter chocolate chip cookie recipe l GMA Digital
Snoop Dogg shared one of his unique cookie recipes with us from his cookbook, From Crook to Cook.
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#GMA #ChristmasCookies #SnoopDogg #Cookies #Recipes #FromCooktoCook #25DaysofCookies
Day 36 of Healthy Desserts: Chocolate Peanut Butter Bites???? #healthydessert #shortswithcamilla
4-ingredient Chocolate Peanut Butter Bites???? This recipe is part of my healthy desserts series! These bites are so easy to make and taste super delicious!
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Ingredients:
1 cup lactose-free Greek yogurt (240 ml)
3 tablespoons unsweetened peanut butter
1 tablespoon maple syrup (or honey if you don’t have IBS)
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Topping:
100 g / 3.5 oz. 80% dark chocolate
optional: 1 teaspoon coconut oil
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1. Mix the yogurt, peanut butter and maple syrup together
2. Spoon dollops onto a plate lined with parchment paper
3. Freeze for 1 1/2 - 2 hours
4. (Melt the chocolate with the coconut oil in the microwave). Dip the bites in the chocolate. (Let the chocolate cool down a little before dipping). Make sure that the bites are fully covered in the chocolate!
5. Store in the freezer. Let defrost for about 15 minutes before eating
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#healthydessert #glutenfree #recipe
Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies
These are the biggest, fattest peanut butter chocolate chunk cookies you'll ever make! My recipe is simple and loaded with chunks of semisweet chocolate in every bite.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup creamy peanut butter (260g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
1 egg + 1 large egg yolk
1 teaspoon vanilla extract
3 cups all-purpose flour (375g)
1 Tablespoon cornstarch
½ teaspoon baking soda
¾ teaspoon salt
8 oz chocolate bars, coarsely chopped (226g)
Sea salt for sprinkling on top, optional
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Instructions
00:00 Introduction
00:28 Combine butter, peanut butter, and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.
01:36 Add egg, egg yolk, and vanilla extract and stir until combined.
02:17 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
02:49 With mixer on low-speed, gradually stir dry ingredients into wet until completely combined (be sure to scrape the sides and bottom of the bowl and no dry spots should be remaining).
03:28 Add chopped chocolate and use a spatula to stir into the cookie dough until well-incorporated.
05:10 Cover bowl with plastic wrap and refrigerate for 30 minutes. While dough chills, preheat oven to 350F (175C) and line baking sheets with parchment paper.
05:20 Once dough is chilled, remove from refrigerator and scoop into large 2 ½ 0 Tablespoon-sized balls and roll between your palms to make a smooth ball.
06:03 Place on parchment-lined baking sheets, spacing cookies at least 2” apart.
06:15 Transfer to 350F (175C) oven and bake for 13-15 minutes (edges may be just beginning to turn light golden brown). Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Peanut Butter
You could use crunchy or creamy peanut butter. I recommend using classic peanut butter and not the “natural” sort that separates, as the cookies won’t turn out as shown with natural peanut butter.
Chocolate
I like to use semisweet chocolate bars but you can use milk chocolate or your favorite type of chocolate instead.
Storing
Cookie dough may be prepared in advance and refrigerated (tightly covered) for up to 5 days. Baked cookies will keep in an airtight container at room temperature for up to one week.
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Chocolate Peanut Butter Levain Style Cookies!- The Scran Line
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RECIPE:
225g - 1 cup unsalted butter, softened
315g - 1 1/2 cups granulated sugar
2 large eggs
50g - 1/2 cup Dutch process cocoa powder
225g - 1 1/2 cups all-purpose flour
150g - 1 cup cake flour
3/4 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
600g - 3 cups peanut butter chips
Preheat your oven to 410°F. Line three baking sheets with baking paper. Set aside.
Add the cocoa powder, all-purpose flour, cake flour, baking soda, cornstarch and salt to a small mixing bowl and use a whisk to combine. Set aside.
Add the butter and sugar into a large mixing bowl. Use an electric hand mixer to cream until pale and fluffy. About 3 minutes. Add the eggs one at a time and mix each time until well combined. You’ll want to scrape down the bowl before you add each egg. Add the dry ingredients and use a wooden spoon or spatula to mix everything until a dough forms and no dry ingredients are showing. Add the peanut butter chips and mix until evenly distributed in the dough.
Use a large ice cream scoop (holds 3 tbsp) to double scoop balls of dough. So all up the dough balls will be 6tbsp in size. You don’t want to shape these into balls, leave them a rough ball shape but flatten slightly before baking. Add 4 cookies on each tray before baking. Bake for 7 minutes. Cookies will be very fudgy and soft when they come out of the oven. Let them cool completely on the tray before serving.
Notes
Cookies can be stored in an airtight container for up to three days.
Chapters:
0:00 3 easy ways to help grow this channel!
1:31 Intro to Levain Cookies!
1:58 Let's make cookies!
4:26 How to scoop cookies!
5:23 Time for a taste test!
6:21 Don't forget to subscribe!
I’ve CRACKED the BEST COOKIE RECIPE EVERRRR | Choc Peanut Butter Crack Cookies | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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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