• On Oct, 16, 2024
•  ladyrecipes
•  Recipes

Mini Chocolate Peanut Butter Cookies For Bite-Sized Fun

Ingredients

– 1 half of cups all-purpose flour

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

1 teaspoon baking powder

– half teaspoon baking soda

Ingredients:

– half teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 teaspoon salt

– 1/2 cup (1 stick) unsalted butter, softened

An ingredient in Mini Chocolate Peanut Butter Cookies for Bite-Sized Fun is:

– 1/2 cup (1 stick) unsalted butter, softened.

– half of cup granulated sugar

– 1/2 cup granulated sugar

– half cup packed gentle brown sugar

1/2 cup packed mild brown sugar

– 1 egg

1 egg

– 1 teaspoon vanilla extract

1 teaspoon vanilla extract

– 1 cup semisweet chocolate chips

Ingredients:

– 1 cup semisweet chocolate chips

– half of cup peanut butter chips

– half cup peanut butter chips

Instructions

– Preheat oven to 350 degrees F (175 degrees C).

– Preheat oven to 350 degrees F (175 levels C).

– Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

– In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.

– In a big bowl, cream collectively the butter, granulated sugar, and brown sugar until light and fluffy.

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

– Beat within the egg and vanilla extract.

Preheat oven to 350 levels F (175 degrees C).

Line a baking sheet with parchment paper. Cream together the butter and peanut butter until gentle and fluffy.

Beat within the egg and vanilla extract. Gradually beat within the flour and baking soda until just mixed.

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

Bake for 10-12 minutes, or till the perimeters are frivolously golden brown.

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

While the cookies are cooling, soften the chocolate chips in a microwave-safe bowl or over a double boiler.

Once the chocolate is melted, dip the tops of the cookies into the chocolate and then sprinkle with peanuts.

Let the chocolate set before serving.

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

Gradually add the dry elements to the wet ingredients, mixing until just mixed.

– Fold within the chocolate chips and peanut butter chips.

Place the dry ingredients in a large mixing bowl (flour, baking soda, and salt). Set aside.

In a separate bowl, cream collectively the butter and granulated sugar till light and fluffy.

Mix within the egg and vanilla extract till mixed.

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

Fold within the chocolate chips and peanut butter chips.

Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.

Bake at 350 levels Fahrenheit for 10-12 minutes, or until the perimeters are just starting to show golden brown.

Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool fully.

Enjoy!

– Drop the dough by rounded tablespoons onto the prepared 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 10-12 minutes, or until the sides are golden brown and the centers are set.

Preheat oven to 350 levels F (175 degrees C). Line a baking sheet with parchment paper.

In a medium bowl, mix flour, baking soda, and salt. Set aside.

In a big bowl, cream together butter, peanut butter, and sugars till light and fluffy. Beat in egg and vanilla.

Gradually add dry components to moist components, mixing until simply combined. Fold in chocolate chips.

Drop dough by rounded tablespoons onto prepared baking sheet, spacing about 2 inches apart. Flatten each cookie with a fork.

Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.

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

– Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

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

Tips

– For a chewier cookie, bake for 12-14 minutes.

For a chewier cookie, bake for 12-14 minutes.

– For a crispier cookie, bake for 10-12 minutes.

– For a crispier cookie, bake for 10-12 minutes.

– If you do not have parchment paper, you presumably 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.

– These cookies are greatest served heat and recent.

To maximize the enjoyment of these delightful Mini Chocolate Peanut Butter Cookies, it’s extremely beneficial to savor them recent and warm.

– Store leftover cookies in an hermetic container at room temperature for as much as 3 days.

– Store leftover cookies in an hermetic container at room temperature for up to 3 days.