Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies might be just the hor d'oeuvre you are searching for. For 28 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. One serving contains 286 calories, 5g of protein, and 14g of fat. Many people made this recipe, and 171 would say it hit the spot. A mixture of semi sweet chocolate chips, unsalted butter, dark brown sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, you might also like recipes such as Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, Browned Butter Peanut Butter Oatmeal Chocolate Chip Cookies, and Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line baking sheets with nonstick baking mats or parchment paper.In a medium bowl combine the flours, baking soda, baking powder, and salt.In a large bowl, vigorously stir together the hot melted butter and peanut butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the milk and the vanilla. Gradually stirin the flour mixture. Stir in the chocolate chips. You can bake off now but for best results, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten the balls well with that palm of your hand.Bake for 10 to 12 minutes, or until golden brown but be careful not to overbake. Sprinkle with sea salt and let cool for 2 minutes before removing to wire racks to cool completely.

 

Step by step:

1. Preheat oven to 350F. Line baking sheets with nonstick baking mats or parchment paper.In a medium bowl combine the flours, baking soda, baking powder, and salt.In a large bowl, vigorously stir together the hot melted butter and peanut butter until well combined. Stir in the granulated sugar and brown sugar until well combined.

2. Add the eggs and yolk, one at a time, stirring well after each addition.

3. Add in the milk and the vanilla. Gradually stirin the flour mixture. Stir in the chocolate chips. You can bake off now but for best results, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

4. Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten the balls well with that palm of your hand.

5. Bake for 10 to 12 minutes, or until golden brown but be careful not to overbake. Sprinkle with sea salt and let cool for 2 minutes before removing to wire racks to cool completely.

Nutrition Information:

covered percent of daily need

 

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