Peanut Butter Chip Chocolate Cookies

Peanut Butter Chip Chocolate Cookies is a dessert that serves 20. For 27 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 10g of fat, and a total of 185 calories. 278 people found this recipe to be tasty and satisfying. Head to the store and pick up baking powder, granulated sugar, flour, and a few other things to make it today. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 14%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies, and Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula. Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.

 

Step by step:

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth.

2. Add the egg and egg yolk and beat until combined.

3. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula. Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.

4. Bake for about 10 minutes, or until the cookies are set.

5. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.

Nutrition Information:

covered percent of daily need

 

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