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Soft peanut butter chocolate chip cookies recipe

Soft peanut butter chocolate chip cookies recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Peanut butter cookies

A yummy combination of chocolate and peanut butter! By adding cornflour to the recipe, the cookies turn out lovely and soft.

11 people made this

IngredientsServes: 24

  • 225g butter, softened
  • 325g soft brown sugar
  • 2 eggs
  • 250g peanut butter
  • 1 teaspoon vanilla extract
  • 345g plain flour
  • 30g cornflour
  • 3/4 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 175g dark chocolate chips

Method

  1. Preheat oven to 180 C / Gas 4.
  2. Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  3. Add flour, cornflour, salt, bicarbonate of soda and baking powder. Stir in chocolate chips.
  4. Roll into balls about 1 1/2 teaspoonfuls (or use ice cream scoop) and place onto ungreased baking trays about 5cm apart. Flatten slightly because they do not flatten much while cooking.
  5. Bake for 10 minutes.

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Reviews & ratingsAverage global rating:(303)

Reviews in English (251)

by LADYBUGONTHEGO

These cookies are easy to through together and yummy! After reading the reviews, I decided to try it with 2-1/2 cups of flour and add a 1/4 cup of additional peanut butter. Our cookies were absolutely PERFECT. I used a cookie scoop and slightly smooshed them with the back of a spoon - added an extra couple of minutes to cook since they're a bit larger using the scoop. One thing I've noticed with peanut butter cookies - the pb taste is not that strong when they're warm and that they have more flavor the next day. Three days later these cookies are still soft in the middle, slight crunch around the center and have a delicious peanut butter taste - and you just got to love those chocolate chips - I used mini's!-07 May 2008

by Morgan Baker

Really great cookies. I followed others advice and used 2 1/2 cups flour and 1 1/4 cups of peanut butter. The recipe does yield a lot of cookies so be prepared to be baking for a while. My husband liked them cooked 10 mins (chewy) I prefered 13 mins, a little crispy around the edges.-11 Jun 2008

by LAURIEANN03

I feel like I should defend these cookies after some of the reviews. I thought they were really good! I used M&M's instead of chocolate chips. I also mixed my dry ingredients together before adding them to the creamed mixture. The dough wasn't stiff enough to roll into a ball, so I just used a cookie scoop and then used the back of a spoon to smoosh them down a little. I had to cook mine a little longer, about 13 minutes was just right. Thanks for the recipe!-07 Jan 2007


Peanut Butter Chocolate Chip Cookies

These easy peanut butter chocolate chip cookies are becoming my new favorite cookies because they combine two of my favorite things: soft chocolate chip cookies and salty peanut butter.

A while ago, I posted a photo of chocolate chip cookies after deciding to throw peanut butter into the batter at the very last minute. This generated a lot of excitement as many of you have reached out and asked which recipe I used and how much peanut butter to add. So I started experimenting with different cookie recipes and different amount of peanut butter to share with you the best cookies possible.


Peanut Butter

These Peanut Butter Chocolate Chip Cookies are so easy to make! Soft, chewy, and super peanut buttery. Healthier than most traditional recipes!

  • Author:Tiffany
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 20 cookies 1 x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

  • 4 Tbsp butter, melted
  • ½ cup peanut butter
  • 1/3 cup granulated sugar (I recommend coconut sugar)
  • 1 tsp molasses
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 ½ cups whole grain flour (I recommend einkorn)
  • ¾ cup dark or semi-sweet chocolate chips
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (optional)**

Instructions

  1. Preheat the oven to 350F and line a large baking sheet with a silpat mat.
  2. In a large bowl with a hand mixer, or in the bowl of a stand mixer with a paddle blade, beat together 4 Tbsp melted butter, 1/2 cup peanut butter and 1/3 cup sugar for 2 minutes. Scrape down the sides of the bowl and the beater/blade.
  3. Add 1 tsp molasses, 1 egg, 1 egg yolk, and 1 tsp vanilla and beat until everything is well incorporated, about 2 minutes. Scrape down the sides of the bowl and the beater/blade.
  4. Add 1 1/2 cups flour, 3/4 cup chocolate chips, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt (if using) and mix on low JUST until combined. The batter will be crumbly.
  5. Using a cookie scoop, scoop two scoops of dough per cookie onto the baking sheet. Leave about 2-3” of space between each cookie. (If you’re using these USA baking pans and these silpat mats, you’ll get 12 cookies per pan.)
  6. When you’ve scooped all the cookies, working with one at a time, PRESS (not roll) the double scoop of dough into a ball using the palm of your hands. Press the roll slightly into a disc and place it back onto the baking pan. Repeat the process for all the cookies.
  7. Bake the cookies for 10 minutes and allow to cool on the baking pan for 10 minutes before placing them on a cooling rack to cool completely.

Notes

** Check the ingredients of your peanut butter. You may not want to add more salt if your peanut butter already contains salt.

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The recipe only calls for 2 cups flour, which might seem like an insufficient amount. However, the peanut butter works to thicken the cookie dough too. However, you may need to adjust the flour based on your altitude and how flat or full you like your cookies. If you’re unsure, bake a couple and then add 1/4 to 1/2 cups additional flour until you find the right mix for your location.

Although I have everything I need in life with the peanut butter/chocolate combination, there are so many other great cookie recipes to try. Here are few you won’t want to miss:


Peanut Butter Cookie Recipe

Today’s recipe was inspired by a recent, and much needed, pantry clean out. After discovering a surplus of peanut butter (why do I have 9 unopened jars?!), making peanut butter cookies with a no-brainer. I also happened to have a ton of chocolate bars, so I decided to chop them up and make these cookies into a delicious chocolate + peanut butter situation. But if you don’t have chocolate chunks on hand, feel free to use chocolate chips! Because peanut butter chocolate chip cookies are JUST as delicious as peanut butter chocolate chunk!


Peanut Butter Chocolate Chip Cookies

With crisp edges, chewy middles & just 6 ingredients, these peanut butter chocolate chip cookies are one of my absolute favorite treats.

Ok, guys, get ready: you’re going to fall in love with these peanut butter chocolate chip cookies.

Let me tell you why: This peanut butter cookie recipe comes together in one bowl, it uses 6 ingredients, and it results in decadent, soft, pillowy cookies that are lightly crisp on the outside. These little guys are flourless, and they’re sweetened with coconut sugar, so they’re secretly on the healthy side too.

This peanut butter cookie recipe comes from my friend Kathryne’s new book Love Real Food. Her blog, Cookie and Kate, is one of my favorite vegetarian blogs to read, and she is one of my very best blog friends. If you aren’t following her, you should – she makes delicious, attainable vegetarian food, and her first cookbook, Love Real Food, is a real stunner. I’ve read it cover to cover, and I have one tip for you: don’t read it while you’re hungry! I drooled over recipes like Roasted Eggplant Lasagna, Chickpea Tikka Masala, and Fresh Greek Nachos before stopping at her gorgeous peanut butter chocolate chip cookies.

Flourless Peanut Butter Chocolate Chip Cookies Ingredients

If you’re asking, “What?! How can you make flourless peanut butter cookies?”, let me calm your fears. In fact, I actually think peanut butter chocolate chip cookies are better without flour, as peanut butter, eggs, and sugar give them a lovely structure on their own. They’re never too dry, but they’re crisp on the outside and soft and chewy in the middle. And for all you gluten-free readers, they’re the easiest gluten-free cookie recipe I know. Here’s what’s in them:

  • Coconut sugar gives these flourless peanut butter cookies a nice, soft structure and caramelized sweetness.
  • Eggs make them soft & puffy.
  • Vanilla extract adds depth of flavor.
  • Sea salt makes the nutty, sweet flavors pop.
  • Creamy peanut butter gives them bold nutty flavor and richness. Be sure to use well-stirred natural peanut butter here!
  • And chocolate chips dot these cookies with gooey, rich, chocolatey pockets.

How to Make Peanut Butter Cookies

These easy peanut butter cookies are so delicious and SO quick to make. Just follow these simple steps:

  1. Stir together the sugar, eggs, vanilla, salt, and peanut butter until the batter is thick and totally smooth.
  2. Fold in the chocolate chips!
  3. If you want mounded cookies like the ones in the picture, chill the dough for 15 minutes.
  4. Then, scoop heaping tablespoons of the dough onto parchment-lined baking sheets and bake in a 350-degree oven until they’re golden on the edges and a little underdone-looking in the middle.
  5. Now for the hard part: let the peanut butter cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.

Peanut Butter Chocolate Chip Cookies Recipe Variations

Want to change up these easy peanut butter cookies? Here are a few suggestions:

  • Make vegan peanut butter cookies by omitting the eggs and using vegan chocolate chips. Kathryne notes that the egg- free cookies will be lighter and have a meringue-like texture that’s slightly gritty.
  • Skip the chocolate chips and make straight-up peanut butter cookies. They’re still great.
  • If you don’t have coconut sugar on hand, use whatever granulated sugar you do have. White sugar, brown sugar, or a mix of both will work here.
  • Use crunchy natural peanut butter for extra-peanutty cookies.
  • For classic-looking peanut butter cookies, roll the dough into balls instead of using a cookie scoop. Then, use a fork to lightly press down the dough balls and make a criss-cross pattern on their surfaces.

Let me know what variations you try, and go get yourself a copy of Love Real Food!


What You Need To Make Chocolate Chip And Peanut Butter Cookies

These cookies are so easy to make, and you don’t need any special equipment like a stand mixer. Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 350°F (180°C). Prepare two 18吉 cookie sheets by lining them with parchment paper.
  2. Using a hand whisk, cream the butter and peanut butter together until it becomes soft.
  3. Then, mix in the sugars and beat until it is light and fluffy.
  4. Add in the egg, milk, and vanilla, and mix it well.
  5. Stir in the flour, baking powder, baking soda, and salt until it is just combined.
  6. Finally, stir in the chocolate chips and peanuts! (Snack on some along the way.)
  7. Scoop out a heaped tablespoon of the dough and roll it into balls. Press the cookie down on the cookie sheet until they are flat. Be sure to leave some space between the cookies they do spread when they bake.
  8. Bake the cookies for about 20-22 minutes until they are lightly golden brown.
  9. Remove the cookies from the oven and transfer them to a wire rack to cool.

Chewy Chocolate Peanut Butter Chip Cookies

Chocolate and peanut butter. Peanut butter and chocolate. Why do they go so well together?? It’s like a match made in heaven, these two! If something is peanut butter and chocolate, there is a 95% chance that I’m gonna love it. Such is true with these chewy chocolate peanut butter chip cookies!


These cookies are like the beautiful offspring of a chewy homemade brownie and a soft bakery cookie. They are dangerous. Super chocolatey with that old-fashioned cocoa taste and just the right amount of sweet peanut butter. You’re totally gonna crave a tall glass of ice-cold water or milk, and oh yeah, one cookie is NEVER enough. Don’t even think you are just gonna “taste one” not happening.

I’m down 5 lbs so far merely by cutting back on my sugar intake however, I was helpless to these chocolate peanut butter chip cookies. I ate one after the other as soon as they came out of the oven and about 4 more once they’d cooled down. And I just HAD to eat another one for photo’s sake and another to know how to fully explain them for this blog post. So…I’m just gonna like…. blame you guys for my brutal attack on these cookies, mmkay? Oh, come oooon, take one for the team. Just kidding!


It seems like these cookies were even better the next day. I kept them in the fridge, and they were still chewy and soft.

I don’t usually add chocolate chips to this recipe, but I must admit, I enjoyed the semi-sweet chocolate morsels in there. Peanut butter chips are delicious, and I’d been trying to think of something to do with them for about a week now. What a great way to use them up! Totally worth any cellulite I may have added.


My hubby and son love Reese cups, so I knew chocolate peanut butter chip cookies wouldn’t last long, which means I wouldn’t have to be tempted for days. Isaac kept saying, “ahhhh man, I wish I could just have one more!” lol I know his pain. Cookies are such a weakness for all of us.


Peanut Butter Chocolate Cookies

Peanut butter and chocolate are a classic comfort food combination, aren’t they? Creamy peanut butter swirling with decadent chocolate…. Mmmm…. You just can’t go wrong.

To get my peanut butter and chocolate fix, I like to make this super simple Peanut Butter Chocolate Cookies recipe. Soft, chewy, and with lots of creamy peanut butter. I will warn you, though. You’ll probably have to share these chocolate and peanut butter cookies because the little ones love them too! (Or I guess you can just lock yourself in the closet or hide them until after bedtime…. Not that I have any experience in these things… Ahem…)

A couple of baking tips before you get started – 1. These can be made gluten free simply by using gluten free flour mix instead of flour. And 2. As with most cookies, these will look not quite done and soft when you pull them from the oven, but they’ll firm up for you as they cool. If you cook them until they’re firm in the oven, you’ll break your teeth trying to bite them!


Chocolate Chip Peanut Butter Cookies

A chewy peanut butter cookie flecked with sweet chocolate chip morsels is a treat for all occasions. The Peanut Butter Chocolate Chip Recipe I have for you today is one of the best simple cookies to come out of my oven lately.

Like all the best people in my life, these cookies are sweet and a little nutty! Chocolate Chip Peanut Butter Cookies NEED to be on your baking list for this weekend. Paired with a cold glass of milk, they’ll never steer you wrong.

Peanut Butter Chocolate Chip Cookies

Do you have a favorite style of cookie? I know some people are adamant that their peanut butter cookies be thin and crispy, while others like them soft and doughy. Personally, I’m all about the chewy bakery style texture.

This peanut butter cookie with chocolate chips has a very slightly crinkly edge with a slightly soft and chewy interior. With every bite, a rich chocolate chip melts in your mouth. Need I say more?

I’ve made and shared many, many peanut butter chocolate cookie recipes over the years, but the simple goodness of this cookie deserves its own post. It’s a simplified version of my Best Peanut Butter Cookie Recipe which is a bit more over the top. Cookies with these ingredients can sometimes be decadently rich which is GREAT when that’s what you’re in the mood for. (Hello, Peanut Cluster Cookies and Peanut Butter Snickers Cookies.)

Sometimes, though, you want a sweet cookie that’ll satisfy your peanut butter cup cravings without being overwhelmingly rich or difficult to make. That’s where this Chocolate Chip Peanut Butter Cookie Recipe comes in.

Peanut Butter Chocolate Chip Cookie Recipe

This cookie recipe starts, like so many of the best cookies, by beating butter with sugar. Here, you’ll also add creamy peanut butter to the butter and sugars and beat to incorporate.

I use both brown and white sugar in these cookies the molasses flavor of the brown sugar complements the peanut butter so well!

After adding eggs, vanilla and flour (along with baking soda), you’ll have a very dry dough. Don’t worry–this is how it’s supposed to be!

Note:Be sure to spoon the flour into your measuring cup! DO NOT SCOOP straight from the bag or container.

From here, scoop the cookie dough onto a baking sheet. Each scoop should include about 2 tbs worth of dough. While I prefer to put a silicone mat on my baking sheet before adding the dough, you could also use parchment paper.

Bake the cookies until they just begin to brown on the bottom (they’ll still look a little doughy). Let cool and enjoy!

The very best easy Chocolate Chip Peanut Butter cookie! Kids love these cookies, of course, but I’ve never met an adult who could resist one. . . or two or three . . . either!

More Peanut Butter and Chocolate Recipes

If you can’t get enough of that chocolate and peanut butter combo, I have a few other great recipes you’ll want to check out. Peanut Butter Cheesecake Bars are sinfully delicious, bringing together peanut butter, chocolate, cheesecake and a graham cracker crust. Chocolate Peanut Butter Cup Fudge is an easy to make fudge recipe that is packed with peanut butter and chocolate flavor. A great dessert any night of the week is my Chocolate Peanut Butter Bundt Cake.


How To Make Soft and Chewy Peanut Butter Cookies:

Wet Ingredients: With a mixer, cream the butter and peanut butter together until light and fluffy. Next, add brown sugar and granulated sugar. Using the mixer, cream the butters and sugars together until fluffy. Lastly, add in the egg. Mix until combined.

Vanilla: Add the vanilla extract and mix until combined.

Dry Ingredients: Add in the salt, baking soda, and flour. Mix until combined.

Dough: Roll dough into 1 Tbsp balls and roll in granulated sugar. Place evenly spaced apart on a parchment lined baking sheet.

Criss Cross: Using a fork, gently press a criss cross pattern in each cookie.

Bake: Bake until barely golden.

Cool: Cool the cookies for 5 minutes on the baking sheet, then allow them to finish cooling on a wire cooling rack.