Tag Archives: peanut butter cookie recipe

Peanut Butter Chocolate Chip Cookies

 

 

 

 

 

 

Peanut Butter Chocolate Chip Cookies

For an upcoming Birthday party I was volunteered to make Toll House cookies.  I pointed out that the said grand-daughter had shown a penchant for my peanut butter cookies at Christmas, so I suggested why not make them and put chips in them instead.  Peanut Butter Chocolate Chips Cookies came out rather good if I don’t say so myself.

Ingredients for Peanut Butter Chocolate Chip Cookies

  1. 1 cup butter softened
  2. 1 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. 1 12oz package chocolate chips

Directions for Peanut Butter Chocolate Chip Cookies

Preheat oven to 350°

In the bowl of the mixer cream the butters. Once creamed beat in the sugars.  Add the eggs and vanilla and combine completely, then add the dry ingredients.  Once the dough is formed add the chips and on slow combine until the chips are evenly distributed.  You should end with a stiff dough like for drop cookies.

Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat.  Press to flatten with the floured back of a fork in a criss-cross pattern cookies should be about ¼ inch thick.

Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top,  remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.

Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.

 

Peanutbutter Chocolate chip cookies

 

 

 

 

 

 

Here are a few items to help make this recipe:

 



 

The Official Taste Tester

 

 

 

 

 

 

I do love peanut butter but with those chocloate things in them I cannot eat them so rule number 1 applies- NO TASTY- NO RATEY

 

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Ingredients

  1. 1 cup butter softened
  2. 1 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. 1 12oz package chocolate chips

Instructions

  1. Preheat oven to 350°
  2. In the bowl of the mixer cream the butters. Once creamed beat in the sugars.  Add the eggs and vanilla and combine completely, then add the dry ingredients.  Once the dough is formed add the chips and on slow combine until the chips are evenly distributed.  You should end with a stiff dough like for drop cookies.
  3. Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat.  Press to flatten with the floured back of a fork in a criss cross pattern cookies should be about ¼ inch thick.
  4. Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top,  remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.
  5. Store in an air tight container for up to 2 weeks, but don't store with other cookies or the peanut flavor will be absorbed by the others.
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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Cookies

 

 

 

 

 

 

Chocolate Peanut Butter Cookies

Nothing goes better together than peanut butter and chocolate, and these cookies prove that.

Ingredients for Chocolate Peanut Butter Cookies

This recipe will produce 60+ cookies with a #100 scoop.

  1. 1 cup butter softened
  2. 1 cup Peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar (packed)
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. ¹⁄3 cup cocoa powder

Directions for Chocolate Peanut Butter Cookies

Preheat oven to 350º

In the bowl of a mixer with paddle attachment, cream the butters.  Once creamed beat in the sugars on slow until fully combined.  Add the eggs one at a time, then add the vanilla.

In a separate bowl combine all the dry ingredients, Flour,salt and baking soda, and cocoa powder lightly mix and slowly add to the mixing bowl until a dough forms.

Using either a #60 or #100 scoop or a teaspoon place balls of batter on an ungreased cookie sheet.  With a lightly floured fork gently press the balls flat with a crisscross pattern.

Bake in the center of the oven for 12- 15 minutes until the cookies are cooked through, allow to sit for a minute or two on the sheet pan before removing to a wire rack to cool completely.

Store in an air tight container, but do not store with any other type cookies.

Here are a few items to help make this recipe:
Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements
Artisan (2 pk.) Non-Stick Silicone Baking Mat Set w/Measurements

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Oh! the indignity of it all, My favorite-Peanut Butter Cookies but with the dreaded chocolate added, so I can’t have any.  I will sulk til they are gone!

 

Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

Ingredients

  1. 1 cup butter softened
  2. 1 cup Peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar (packed)
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour
  10. ¹?3 cup cocoa powder

Instructions

  1. Preheat oven to 350º
  2. In the bowl of a mixer with paddle attachment, cream the butters. Once creamed beat in the sugars on slow until fully combined. Add the eggs one at a time, then add the vanilla.
  3. In a separate bowl combine all the dry ingredients, Flour,salt and baking soda, and cocoa powder lightly mix and slowly add to the mixing bowl until a dough forms.
  4. Using either a #60 or #100 scoop or a teaspoon place balls of batter on an ungreased cookie sheet. With a lightly floured fork gently press the balls flat with a crisscross pattern.
  5. Bake in the center of the oven for 12- 15 minutes until the cookies are cooked through, allow to sit for a minute or two on the sheet pan before removing to a wire rack to cool completely.
  6. Store in an air tight container, but do not store with any other type cookies.
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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved

 

 

Peanut Butter Cookies

peanut butter cookies

 

 

 

 

 

 

 

 

 

Peanut Butter Cookies

In our family traditional Christmas cookies are nontraditional.  We have for years made our Scottish Shortbread Cookies:  http://www.rantsravesandrecipes.com/worlds-best-shortbread-cookie-recipe, and Peanut Butter Cookies.  Both are fairly easy to make and both are absolutely delicious.

Ingredients for Peanut Butter Cookies

  1. 1 cup butter softened
  2. 1 cup peanut butter
  3. 1 cup granulated sugar
  4. 1 cup brown sugar
  5. 2 eggs
  6. 1 tsp vanilla
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 3 cups all purpose flour

Directions for Peanut Butter Cookies

Preheat oven to 350°

In the bowl of the mixer cream the butters. Once creamed beat in the sugars.  Add the eggs and vanilla and combine completely, then add the dry ingredients.  You should end with a stiff dough like for drop cookies.

Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat.  Press to flatten with the floured back of a fork in a criss cross pattern.

#60 scoops of batter
#60 scoops of batter

 

 

 

 

 

 

 

 

flatten with fork tines in a criss cross pattern
flatten with fork tines in a criss cross pattern

 

 

 

 

 

 

 

 Since this is Christmas, I add a few red, white and green Christmas sprinkles to make them a little more festive.

Bake for 12- 15 minutes and remove from oven allowing them to cool and firm up for a minute or two on the pan, before placing them on a wire rack to cool completely.

Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.

 

Here are a few items to help make this recipe:
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size
Nordic Ware Naturals Bakers Half Sheet
Wilton Snowflake Sprinkle Mix

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

A peanut butter flavored cookie!  They ought to give a Nobel prize for this recipe.  It’s a 5 paw effort for sure!

 

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

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