The Perfect Chocolate Peanut Butter Cookie Recipe
Ingredients
What You’ll Need
Ingredients
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– half cup packed gentle brown sugar
– 1 massive egg
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1 cup peanut butter chips
What You’ll Need
– Measuring cups and spoons
– Mixing bowls
– Electric mixer
– Baking sheet
– Parchment paper or silicone baking mat
1 1/2 Cups (180g) AllPurpose Flour
1 1/2 Cups (180g) All-Purpose Flour
1/2 Teaspoon (2.5g) Baking Soda
• half of Teaspoon (2.5g) Baking Soda
1/4 Teaspoon (1.5g) Salt
Ingredients:
1/4 Teaspoon (1.5g) Salt
1 Cup (2 Sticks / 226g) Unsalted Butter, Softened to Room Temperature
– Ingredients
– 1 Cup (2 Sticks / 226g) Unsalted Butter, Softened to Room Temperature
3/4 Cup (150g) Granulated Sugar
3/4 cup (150g) granulated sugar
3/4 Cup (150g) Light Brown Sugar
Ingredients:
– 3/4 cup (150g) light brown sugar
1 Large Egg
1 giant egg, at room temperature
2 Teaspoons (10ml) Pure Vanilla Extract
Sure, here are some components that you need to use for the Perfect Chocolate Peanut Butter Cookie Recipe:
2 teaspoons (10ml) pure vanilla extract
1 Cup (120g) SemiSweet Chocolate Chips
Ingredients:
1 Cup (120g) SemiSweet Chocolate Chips
1 Cup (140g) Peanut Butter Chips
-1 Cup (140g) Peanut Butter Chips
Instructions
Step-by-Step Guide
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed mild brown sugar
- 1 massive egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped peanut butter cups
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- In a large bowl, cream collectively the softened butter, granulated sugar, and brown sugar until gentle and fluffy.
- Beat within the egg and vanilla extract.
- In a separate bowl, whisk collectively the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry elements to the moist ingredients, mixing until just mixed.
- Fold in the peanut butter cups.
- Drop the dough by rounded tablespoons onto ungreased baking sheets, spacing them about 2 inches aside.
- Bake for 8-10 minutes, or till the perimeters are set and the centers are nonetheless slightly gentle.
- Let cool on the baking sheets for a few minutes before transferring to wire racks to cool utterly.
Tips:
- For a chewier cookie, bake for 10-12 minutes.
- For a crispier cookie, bake for 8-10 minutes.
- If you don’t have peanut butter cups, you can use chopped peanuts as an alternative.
- These cookies are finest loved contemporary out of the oven.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the flour, baking soda, and salt.
Combine the dry ingredients in a medium bowl.
– Flour
– Baking soda
– Salt
In a big bowl, cream collectively the softened butter, granulated sugar, and brown sugar until gentle and fluffy.
In a big bowl, cream together the following ingredients until gentle and fluffy:
Softened butter
Granulated sugar
Brown sugar
Beat within the egg and vanilla extract until mixed.
– Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the moist elements, mixing till just combined. Do not overmix.
Gradually add the dry components to the wet ingredients, mixing till simply combined. Do not overmix.
- Add the flour, baking soda, and salt to the moist elements. Mix till simply combined.
- If the dough is simply too dry, add slightly milk, 1 tablespoon at a time.
- If the dough is just too moist, add a little flour, 1 tablespoon at a time.
Fold in the chocolate chips and peanut butter chips.
To fold within the chocolate chips and peanut butter chips, start by including half of the chips to the dough.
Use a spatula to gently fold the chips into the dough, being careful to not overmix.
Once the first half of the chips is folded in, add the remaining chips and repeat the folding process.
Continue folding till the chips are evenly distributed all through the dough.
Be cautious to not overmix the dough, as this can make the cookies tough.
Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 1012 minutes, or until the perimeters are golden brown and the facilities are set.
To make the proper chocolate peanut butter cookies, bake them for 10-12 minutes, or till the edges are golden brown and the facilities are set.
Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill fully.
Instructions:
Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to cool completely.
Tips
For the Best Results
Tips, for the Best Results
– For a chewier cookie, bake for 12-14 minutes. For a crispier cookie, bake for 14-16 minutes.
– Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill completely. This will assist them to set and stop them from breaking.
– If you don’t have a kitchen scale, you can use measuring cups to measure the flour. Just make certain to spoon the flour into the measuring cup and degree it off with a knife or straight edge.
– If you don’t have parchment paper, you’ll be able to grease the baking sheet with butter or cooking spray.
– For a richer flavor, use dark chocolate peanut butter cookies no bake chips.
– For a sweeter cookie, add an additional 1/4 cup of sugar.
– For a extra salty cookie, add an additional 1/4 teaspoon of salt.
– If you need to make the cookies ahead of time, you can store the dough in the refrigerator for up to three days. When you’re able to bake, let the dough come to room temperature for about half-hour before baking.
Use highquality chocolate chips and peanut butter chips for the most effective flavor.
Tips:
1. Use high-quality chocolate chips and peanut butter chips for the best flavor.
2. Do not overmix the dough, as it will lead to tough cookies.
three. Chill the dough for no less than half-hour before baking, as this will help the cookies to unfold less and hold their form.
4. Bake the cookies on a parchment paper-lined baking sheet to stop them from sticking.
5. Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill utterly.
Do not overmix the dough, as this can make the cookies tough.
Do not overmix the dough: Overmixing the dough will develop the gluten within the flour, resulting in powerful cookies. Mix simply till the ingredients are combined and a dough forms.
Chill the dough for a minimal of 30 minutes earlier than baking to help the cookies hold their shape.
Chilling the dough is an important step earlier than baking because it allows the flour to absorb moisture, stopping the cookies from spreading excessively in the oven. This ensures that they retain their desired form and texture.
If you don’t have parchment paper, you can grease the baking sheet with butter or cooking spray.
– Grease the baking sheet with butter or cooking spray if you do not have parchment paper.
Let the cookies cool completely earlier than storing them in an airtight container.
Tips:
Let the cookies cool completely earlier than storing them in an airtight container.