Chocolate Peanut Butter Cookies With Almond Butter Variations

Ingredients

For the Cookies

– 1 cup (2 sticks) unsalted butter, softened

– 3/4 cup granulated sugar

– 3/4 cup packed gentle brown sugar

– 1 massive egg

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– half teaspoon baking soda

– half of teaspoon baking powder

– half teaspoon salt

– 1 cup semi-sweet chocolate chips

– half of cup creamy peanut butter

– 1/4 cup creamy almond butter

– half cup chopped peanuts

For the Almond Butter Variation

Ingredients, For the Almond Butter Variation

3 cups (360g) all-purpose flour, plus extra for dusting

1 teaspoon (5g) baking soda

1/2 teaspoon (2.5g) salt

1 cup (227g) unsalted butter, softened

3/4 cup (150g) granulated sugar

3/4 cup (150g) packed gentle brown sugar

1 giant egg

1 giant egg yolk

1 teaspoon (5ml) vanilla extract

1 cup (225g) creamy almond butter

1 cup (200g) semi-sweet chocolate chips

1/2 cup (120g) chopped peanuts

Instructions

For the Cookies

FOR THE COOKIES

1. Preheat oven to 350 degrees F (175 levels C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

4. In a big bowl, cream together butter and sugars till gentle and fluffy.

5. Beat in eggs one at a time.

6. Gradually add dry ingredients to moist elements, mixing till just mixed.

7. Stir in chocolate chips and peanut butter.

8. Drop by rounded tablespoons onto ready baking sheet, spacing about 2 inches apart.

9. Bake for 10-12 minutes, or until golden brown around the edges and the centers are set.

10. Let cool on baking sheet for a few minutes before transferring to a wire rack to chill fully.

FOR THE ALMOND BUTTER VARIATION

1. Substitute half of cup almond butter for half cup of the peanut butter in the cookie recipe.

2. Proceed as directed above.

For the Almond Butter Variation

For the Almond Butter Variation:

Preheat oven to 350 degrees F (175 levels C).

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and sugars till mild and fluffy.

Beat within the eggs one by one, then stir in the vanilla.

In a separate bowl, whisk collectively the flour, cocoa powder, and salt.

Gradually add the dry components to the wet components, mixing until simply mixed.

Stir in the chocolate peanut butter cookies no bake chips and marshmallows.

Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes in the preheated oven, or until the edges are set and the centers are still barely soft.

Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.