• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

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 mild brown sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 1 half cups all-purpose flour

– half of teaspoon baking soda

– half of teaspoon baking powder

– half teaspoon salt

– 1 cup semi-sweet chocolate chips

– half of cup creamy peanut butter

– 1/4 cup creamy almond butter

– 1/2 cup chopped peanuts

For the Almond Butter Variation

Ingredients, For the Almond Butter Variation

3 cups (360g) all-purpose flour, plus extra 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 light brown sugar

1 large egg

1 large 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 together flour, baking soda, and salt. Set apart.

4. In a large bowl, cream collectively butter and sugars until mild and fluffy.

5. Beat in eggs separately.

6. Gradually add dry components to moist elements, mixing till simply mixed.

7. Stir in chocolate 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 till 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 fully.

FOR THE ALMOND BUTTER VARIATION

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

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and sugars until mild and fluffy.

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

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

Gradually add the dry components to the moist components, mixing until just combined.

Stir in the chocolate chips and marshmallows.

Drop by rounded tablespoons onto the ready baking sheet, spacing them about 2 inches apart.

no bake chocolate peanut butter cookies for 10-12 minutes within 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.