How To Make Thick And Gooey Chocolate Peanut Butter Cookies

Ingredients

For the cookies:

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 large egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup semisweet chocolate peanut butter cookies no bake chips

1 cup peanut butter chips

For the peanut butter frosting:

1/4 cup unsalted butter

1 cup packed light or darkish brown sugar

1 cup peanut butter

2 tablespoons milk

1/2 teaspoon pure vanilla extract

Instructions

To make the frosting:

To make the frosting:

In a medium bowl, cream together the butter, cream cheese, and peanut butter until clean. Gradually beat within the confectioners’ sugar until nicely mixed. Stir within the milk, one tablespoon at a time, till the frosting reaches desired consistency. Frost the cooled cookies and enjoy!

To make the cookies:

– Preheat oven to 375 levels F (190 degrees C).
– Line a baking sheet with parchment paper.
– In a big bowl, cream together the butter, peanut butter, and sugars until mild and fluffy.
– Beat in the eggs separately, then stir in the vanilla.
– In a separate bowl, whisk together the flour, baking soda, and salt.
– Gradually add the dry elements to the moist components, mixing until just mixed.
– Fold within the chocolate chips.
– Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.
– Bake for 10-12 minutes, or until the perimeters are just beginning to brown.
– Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill completely.