• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

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 half of Cups (180g) AllPurpose Flour

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

1/2 Teaspoon (2.5g) Baking Soda

• half of 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 large egg, at room temperature

2 Teaspoons (10ml) Pure Vanilla Extract

Sure, here are some ingredients 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 light 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 light and fluffy.
3. Beat within 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 elements to the moist components, mixing until simply mixed.
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 sides are set and the facilities are nonetheless barely soft.
9. Let cool on the baking sheets for a couple of minutes before 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 need to use chopped peanuts instead.
• These cookies are greatest enjoyed fresh 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 components in a medium bowl.

– Flour

– Baking soda

– Salt

In a big bowl, cream together the softened butter, granulated sugar, and brown sugar until mild and fluffy.

In a large bowl, cream collectively the following elements until gentle and fluffy:

Softened butter

Granulated sugar

Brown sugar

Beat within the egg and vanilla extract till combined.

– Beat in the egg and vanilla extract till combined.

Gradually add the dry ingredients to the wet components, mixing till just mixed. Do not overmix.

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

• Add the flour, baking soda, and salt to the wet elements. Mix till simply combined.
• If the dough is too dry, add somewhat milk, 1 tablespoon at a time.
• If the dough is merely too moist, add somewhat flour, 1 tablespoon at a time.

Fold within the chocolate chips and peanut butter chips.

To fold within the chocolate chips and peanut butter chips, begin 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 until the chips are evenly distributed throughout the dough.

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

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

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

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

To make the proper chocolate peanut butter chip cookies peanut butter cookies, bake them for 10-12 minutes, or till the sides 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 completely.

Instructions:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool utterly.

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 couple of minutes earlier than transferring them to a wire rack to cool fully. This will help them to set and forestall them from breaking.

– If you don’t have a kitchen scale, you need 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 do not have parchment paper, you can 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 extra salty cookie, add an extra 1/4 teaspoon of salt.

– If you need to make the cookies forward of time, you possibly can store the dough in the refrigerator for as much as three days. When you’re ready to bake, let the dough come to room temperature for about 30 minutes before baking.

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

Tips:

1. Use high-quality chocolate chips and peanut butter chips for the best flavor.

2. Do not overmix the dough, as it will end in tough cookies.

3. Chill the dough for no much less than 30 minutes before baking, as this will help the cookies to unfold much less and keep their shape.

four. Bake the cookies on a parchment paper-lined baking sheet to stop them from sticking.

5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill fully.

Do not overmix the dough, as it will make the cookies tough.

Do not overmix the dough: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix simply until the elements are mixed and a dough types.

Chill the dough for a minimum of 30 minutes earlier than baking to assist the cookies hold their shape.

Chilling the dough is a crucial step before baking because it allows the flour to absorb moisture, stopping the cookies from spreading excessively within the oven. This ensures that they retain their desired form and texture.

If you don’t have parchment paper, you’ll have the ability to grease the baking sheet with butter or cooking spray.

– Grease the baking sheet with butter or cooking spray if you do not have parchment paper.

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

Tips:

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