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 mild brown sugar

– 1 massive egg

– 1 giant 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 half of Cups (180g) All-Purpose Flour

1/2 Teaspoon (2.5g) Baking Soda

• half 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 massive egg, at room temperature

2 Teaspoons (10ml) Pure Vanilla Extract

Sure, listed here are some elements that you can 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 gentle 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:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a big bowl, cream collectively the softened butter, granulated sugar, and brown sugar until gentle and fluffy.
3. Beat in the egg and vanilla extract.
4. In a separate bowl, whisk collectively the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet elements, mixing until just combined.
6. Fold within the peanut butter cups.
7. Drop the dough by rounded tablespoons onto ungreased baking sheets, spacing them about 2 inches aside.
8. Bake for 8-10 minutes, or till the edges are set and the facilities are nonetheless slightly delicate.
9. Let cool on the baking sheets for a few minutes earlier than 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 ought to use chopped peanuts instead.
• These cookies are best enjoyed 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 together the softened butter, granulated sugar, and brown sugar till gentle and fluffy.

In a large bowl, cream together the next components till mild and fluffy:

Softened butter

Granulated sugar

Brown sugar

Beat within the egg and vanilla extract till mixed.

– Beat within the egg and vanilla extract until mixed.

Gradually add the dry components to the moist ingredients, mixing till just combined. Do not overmix.

Gradually add the dry ingredients to the wet ingredients, mixing till simply combined. Do not overmix.

• Add the flour, baking soda, and salt to the wet elements. Mix until simply mixed.
• If the dough is simply too dry, add somewhat milk, 1 tablespoon at a time.
• If the dough is merely too wet, add slightly 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 adding half of the chips to the dough.

Use a spatula to gently fold the chips into the dough, being cautious not to overmix.

Once the first half of the chips is folded in, add the remaining chips and repeat the folding course of.

Continue folding till the chips are evenly distributed all through the dough.

Be careful to not overmix the dough, as this will make the cookies robust.

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 aside.

Bake for 1012 minutes, or till the edges are golden brown and the facilities are set.

To make the perfect chocolate peanut butter cookies, bake them for 10-12 minutes, or until the edges are golden brown and the centers are set.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to cool utterly.

Instructions:

Let the cookies cool on the baking sheet for a few minutes earlier than transferring them to a wire rack to chill 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 few minutes earlier than transferring them to a wire rack to chill fully. This will assist them to set and forestall them from breaking.

– If you do not have a kitchen scale, you have to use measuring cups to measure the flour. Just remember to spoon the flour into the measuring cup and level 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 darkish chocolate chips.

– For a sweeter cookie, add an extra 1/4 cup of sugar.

– For a more salty cookie, add an additional 1/4 teaspoon of salt.

– If you wish to make the cookies ahead of time, you’ll have the ability to retailer the dough in the refrigerator for up to 3 days. When you’re able to bake, let the dough come to room temperature for about 30 minutes earlier than baking.

Use highquality chocolate chips and peanut butter chips for the best flavor.

Tips:

1. Use high-quality chocolate chips and peanut butter chips for the most effective taste.

2. Do not overmix the dough, as this will end in robust cookies.

3. Chill the dough for at least half-hour before baking, as this can assist the cookies to spread much less and hold their shape.

four. no bake chocolate peanut butter cookies the cookies on a parchment paper-lined baking sheet to prevent 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 cool fully.

Do not overmix the dough, as this will make the cookies powerful.

Do not overmix the dough: Overmixing the dough will develop the gluten in the flour, leading to tough cookies. Mix simply until the elements are combined and a dough forms.

Chill the dough for a minimal of 30 minutes before baking to assist the cookies hold their shape.

Chilling the dough is a crucial step before baking as it allows the flour to soak up moisture, preventing the cookies from spreading excessively within the oven. This ensures that they preserve their desired form and texture.

If you don’t have parchment paper, you possibly can grease the baking sheet with butter or cooking spray.

– Grease the baking sheet with butter or cooking spray if you don’t have parchment paper.

Let the cookies cool utterly earlier than storing them in an airtight container.

Tips:

Let the cookies cool utterly before storing them in an airtight container.