Recipe

Recipe for Peanut Butter Chocolate Chip Cookies

There had been some tv commercials once that showed clumsy individuals bumping into one another and the result was chocolate in one person’s peanut butter and peanut butter in the other person’s chocolate. Their dilemma, of course, turned out to become a delectable treat. Let’s add our own twist. These two collide with a third person carrying a bowl of cookie dough. A silly idea, but that would generate an incredible result. Rather than carrying out this far-fetched scenario, you could recreate the outcomes with this peanut butter chocolate chip cookies recipe.

This recipe is no more hard than producing normal chocolate chip cookies. In other words, these are easy cookies to make. You can find a few tips included which will ensure that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.

I believe even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would agree to this peanut butter chocolate chip cookies recipe.

Peanut Butter Chocolate Chip Cookies Ingredients

1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 big egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)

Instructions

Preheat the oven to 350 degrees. Sounds easy, but correct oven temperature is one of the tricks to having chewy versus hard cookies. Many oven thermostats aren’t correct. It might indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The best technique to know the exact oven temperature is to put a thermometer in the oven after which adjust the setting accordingly.

1. Combine the first three ingredients in a little bowl.

2. Mix the sugar along with the rest of the ingredients (except the chocolate chips) inside a blender until smooth and creamy.

3. Gradually blend in the dry ingredients with the mixer set to a low speed.

4. Stir the chocolate in to the dough.

5. Cover the dough with plastic and chill for 30 to 40 minutes. This will make the dough not so sticky and a lot easier to deal with.

6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time need to not be effected.

7. Bake cookies for 12 minutes. They could not look ready, but if your oven is genuinely at 350 degrees they’re ready to be taken out of the oven even when they appear to be undercooked. Don’t be tempted to leave them in longer or you will wind up with the hockey puck version discussed earlier.

8. Let them cool for at least five minutes prior to removing them to wire racks. Immediately after they are cooled they’re going to appear much less fragile and will no longer appear to be undercooked.

Variations and Tips

Should you like huge hunks of chocolate, you can chop chunks off of a big chocolate bar or break up small chocolate bars and use these rather than chips.

One good tip is that peanut butter chocolate chip cookies are fantastic with ice cream, but that seems slightly apparent. It’s also a great thought to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.

The author loves chocolate chip cookies and has a website devoted to it. There you can find your favorite chocolate chip cookie recipe like recipe for peanut butter chocolate chip cookies. Also click this link click here for other recipes.

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