Recipe: Appetizing Peanut butter and chocolate chip cookies

Peanut butter and chocolate chip cookies. Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. Peanut butter chips are folded into a rich chocolate cookie dough and baked to perfection. Warning: these are so good you may be tempted to eat the I've been looking for a good chocolate cookie base recipe and finally found it with this!

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. These decadent peanut butter chocolate chip cookies have a tender texture and SO MUCH peanut butter flavor, which is nicely complemented by lots of. This cookie dough is adapted from my oatmeal chocolate chip cookies. You can cook Peanut butter and chocolate chip cookies using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Peanut butter and chocolate chip cookies

1. You need 2 1/4 cup of plain flour 270g.
2. Prepare 3/4 tsp of baking soda 4g.
3. Prepare 1 1/2 cup of smooth peanut butter 260g.
4. Prepare 1 cup of unsalted butter 226g.
5. You need 335 g of granulated sugar.
6. Prepare 1/2 tsp of salt.
7. Prepare 2 tsp of vanilla extract.
8. Prepare 2 of large eggs.
9. You need 1 1/2 cup of chocolate chips.

The addition of peanut butter weighs the dough down, so I add baking This amount of cookie dough promises a peanut butter oatmeal cookie that's perfectly balanced in diameter and thickness. Add peanut butter and both sugars and beat until combined well. Stir in flour and baking soda gradually until well combined. Stir in chocolate chips by hand.

Peanut butter and chocolate chip cookies instructions

1. Preheat the oven to gas mark 4.
2. Whisk together the flour and baking soda.
3. Combine and beat the butter, peanut butter and sugar until light and fluffy.
4. Add the salt, vanilla and eggs on a slower speed. Allow to mix well..
5. Add flour mixture and mix until just combined.
6. Add the chocolate chips.
7. Cover the bowl and leave in the fridge for at least half an hour to an hour to stop cookie dough from spreading too much..
8. Line a flat baking tray with greaseproof paper and place 2 tbsp size balls of dough, that are around 2 inches apart..
9. Bake for about 13-15 minutes until golden brown. (less time means the cookie is softer) remove from oven and allow to cool..

Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets. These flourless cookies are a dream if you're going gluten-free, especially with the perfect pairing of peanut butter and chocolate. As Christmas approaches, he was really missing the cookies. He loves peanut butter cookies and chocolate chip cookies. These are the best Peanut Butter Chocolate Chip Cookies ever.