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 large egg

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1/2 teaspoon baking soda

– 1/2 teaspoon baking powder

– half of teaspoon salt

– 1 cup semi-sweet chocolate chips

– 1/2 cup creamy peanut butter

– 1/4 cup creamy almond butter

– half of cup chopped peanuts

For the Almond Butter Variation

Ingredients, For the Almond Butter Variation

3 cups (360g) all-purpose flour, plus more 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 massive egg

1 massive 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 levels F (175 degrees C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk collectively flour, baking soda, and salt. Set apart.

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

5. Beat in eggs one by one.

6. Gradually add dry components to wet elements, mixing until just combined.

7. Stir in chocolate peanut butter chip cookies chips and peanut butter.

8. Drop by rounded tablespoons onto prepared baking sheet, spacing about 2 inches aside.

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

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

FOR THE ALMOND BUTTER VARIATION

1. Substitute half of cup almond butter for 1/2 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 levels F (175 degrees C).

Line a baking sheet with parchment paper.

In a big bowl, cream collectively the butter and sugars until gentle and fluffy.

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

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

Gradually add the dry ingredients to the wet ingredients, mixing till simply combined.

Stir within the chocolate chips and marshmallows.

Drop by rounded tablespoons onto the prepared 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 facilities are still barely gentle.

Let cool on the baking sheet for a couple of minutes earlier than transferring to a wire rack to chill fully.