Servings: 18 | Yield: 3 dozen
These big, thick, chewy, and soft cookies are packed with peanut butter and chocolate chips. My two favorites in a cookie. I could not ask for more! This is a no-fuss, simple, yet super yummy treat that everyone will love. And since Christmas is fast approaching, make sure to include this on your list of homemade giveaways.
INGREDIENTS
½ cup Butter, with salt
6 tablespoons Sugars, brown
6 tablespoons Sugars, granulated
1 Egg, whole, raw, fresh
1 teaspoon Vanilla extract
1 cup Natural Peanut Butter-Salted
½ teaspoon Leavening agents, baking soda
½ teaspoon Morton Kosher Salt, coarse
¾ cup Wheat flour, white, all-purpose, enriched, bleached
¾ cup miniature semisweet chocolate chips
HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Cream the butter or margarine with the brown sugar and white sugar. Stir in the egg and vanilla and mix well. Add in the peanut butter, baking soda, and salt. Thoroughly mix until well blended before adding in the flour and the chocolate chips.
Step 3: Place teaspoons of the cookie dough onto the greased cookie sheet and use a fork to flatten them slightly.
Step 4: Place inside the preheated oven and bake for about 5 to 6 minutes or until you see a hint of brown on each cookie. making sure not to overbake them.
Step 5: Remove from the oven and let them cool for at least 5 to 10 minutes on the cookie sheet before transferring the cookies onto a cooling rack.
NOTE:
These cookies are denser because of the peanut butter so make sure to flatten them slightly before baking. This way you can guarantee that they will bake evenly. No one would like a burnt-edged cookies with a doughy middle. You can make patterns like criss-cross on top of the dough before baking or just flatten them. Simple and easy.
Nutrition Facts:
Per Serving: 224.9 calories; 23.9 mg cholesterol; 168.5 mg sodium; 4.9 g protein; 20.4 g carbohydrates
Ingredients
- ½ cup Butter, with salt
- 6 tablespoons Sugars, brown
- 6 tablespoons Sugars, granulated
- 1 Egg, whole, raw, fresh
- 1 teaspoon Vanilla extract
- 1 cup Natural Peanut Butter-Salted
- ½ teaspoon Leavening agents, baking soda
- ½ teaspoon Morton Kosher Salt, coarse
- ¾ cup Wheat flour, white, all-purpose, enriched, bleached
- ¾ cup miniature semisweet chocolate chips
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Cream the butter or margarine with the brown sugar and white sugar. Stir in the egg and vanilla and mix well. Add in the peanut butter, baking soda, and salt. Thoroughly mix until well blended before adding in the flour and the chocolate chips.
Step 3: Place teaspoons of the cookie dough onto the greased cookie sheet and use a fork to flatten them slightly.
Step 4: Place inside the preheated oven and bake for about 5 to 6 minutes or until you see a hint of brown on each cookie. making sure not to overbake them.
Step 5: Remove from the oven and let them cool for at least 5 to 10 minutes on the cookie sheet before transferring the cookies onto a cooling rack.
NOTE:
These cookies are denser because of the peanut butter so make sure to flatten them slightly before baking. This way you can guarantee that they will bake evenly. No one would like a burnt-edged cookies with a doughy middle. You can make patterns like criss-cross on top of the dough before baking or just flatten them. Simple and easy.
