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 mild brown sugar

1 massive egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup semisweet chocolate chips

1 cup peanut butter chips

For the peanut butter frosting:

1/4 cup unsalted butter

1 cup packed mild 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 in the confectioners’ sugar till properly 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 degrees F (190 degrees C).
– Line a baking sheet with parchment paper.
– In a large bowl, cream collectively the butter, peanut butter, and sugars till light and fluffy.
– Beat in the eggs one at a time, then stir within the vanilla.
– In a separate bowl, whisk together the flour, baking soda, and salt.
– Gradually add the dry ingredients to the wet components, mixing till simply mixed.
– Fold within the chocolate chips.
– Drop the dough by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches aside.
– no bake Chocolate peanut butter cookies for 10-12 minutes, or till the edges are just beginning to brown.
– Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool utterly.