Nutrient information is not available for all ingredients. Every oven is different so I recommend checking them at 11 minutes the first time you bake them. I don’t cook using pounds and ounces. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Freeze well too. These are so chewy! I used a scoop that was a tad over 1 Tblsp. Vigorously stir in the peanut butter into … To freeze the cookie dough, form the cookie dough into balls and place on a baking sheet or tray. Don’t pack your flour. You may have overmixed, overbaked? Hi These have great flavor but so very dry. These are very easy cookies to make. My son said they were sooooo good! You can also chill the dough, but you don’t HAVE to for this recipe. I love these soft peanut butter chocolate chip cookies. Peanut butter. YUM! The peanut butter flavor is subtle and not as strong as I was expecting, but these are still so good. I only had natural peanut butter which was cold from the refrigerator. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Thank you for sharing!! I didn't find these any different from any other peanut butter cookie. You can also freeze the cookie dough and cookies! I am always trying out new cookie recipes I finally found my go-to recipe!! It drew my 19 year old son out of his room to see what smelled so good!! They are the best! I have made at least 15 of Maria’s cookie recipes and these were a favorite! Use an electric hand mixer to beat the butter and sugars until light and creamy. Extremely delicious, and nice and chewy. This is a keeper! I can never get enough peanut butter in cookies and this is perfect! If you make this recipe, please leave a star rating and comment below! Turn the mixer on low and mix until just combined. My 10 year old has made these twice (with some direction and supervision from me because she’s a learning baker) and they have turned out amazingly so well! Definitely try these! Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked. Please try again. Thanks for sharing! 1 1/3 cups. Set it aside for later! And let’s not forget about the chocolate, the cookies are dotted with milk chocolate chips that compliment the peanut butter so nicely. This is not the case. These cookies are very chewy and moist if you are not a crispy cookie person. I am a HUGE peanut butter chocolate fan, especially if cookies are involved. Sounds like too much flour. Let’s get out the ingredients so we can start baking! Taste of Home is America's #1 cooking magazine. At first I added 1 cup of peanut butter to the cookies, which is what most recipes use, but the flavor wasn’t strong enough. Order Now. Information is not currently available for this nutrient. Glad a I came across this recipe. It is important to become best friends with your oven so you know how it bakes:) If you make smaller cookies, reduce the baking time. Freeze for up to 2 months. BUT If your cookies are spreading, chill the dough for at least 30 minutes and try again. If you serve them warm, they will melt in your mouth! To keep cookies from spreading, make sure your butter is at cool room temperature. Set aside. I, too, dropped them by spoonfuls and baked them for 9 minutes. These are delicious and look like I purchased them at a bakery. If you want a soft and chewy peanut butter chocolate chip cookie, make sure you don’t over bake the cookies. Chewy Peanut Butter Chocolate Chip Cookies, Congrats! My favorite! Roll dough into balls, the size of 2 tablespoons each (mine were about 40 grams each), and place onto the cookie sheets. Most people won't think twice about serving basic cornbread when is on the table. i used my convection oven, which bakes 25 degrees lower than the recipe calls for. These are the BEST peanut butter chocolate cookies! Made these cookies this evening. But....I did change the size to just spoondrops and changed the baking time to approx. Watch them to know the right time for your oven. The Two Peas & Their Pod Cookbook is here. They came out fine but did not present as well as the scoop. Good recipe. I burnt the first 24 cookies even tho I took them out at 10 min exactly. Can’t wait to try them. Absolutely fabulous. Baking soda helps baked goods rise so without it these may fall flat. These cookies are a hit! Hi, I wanted to ask if I can use oil instead of butter? If you use too much or too little flour, it would affect the texture of the cookies. I like to make BIG peanut butter chocolate chip cookies! We all know that I love a good chocolate chip cookie recipe and there is nothing like a crispy peanut butter cookie. Peanut Butter Chocolate Chip Cookies- Soft and chewy peanut butter cookies dotted with chocolate chips, rolled in sugar, and finished with flaky sea salt. They are easy to make and incredibly delicious, I stumbled upon this recipe on IG and now I’m in love with you whole blog and all the tasty recipes! So good! I doubled the recipe and got 65 cookies...which means a single recipe could give 30 -32 cookies. Chunky is ok if you want some peanut chunks in it. Took the first batch out and waiting for them to cool. chip cookies. These soft bakery-style peanut butter chocolate chip cookies are packed with peanut butter flavor and loaded with chocolate chips. 9 mins. Love this! If the cookies are puffy, gently press them down while still warm using a spatula or the back of a spoon but leave them thick. ALL RIGHTS RESERVED ©2020, Inc. Peanut Butter with Chocolate Chip Cookies. Add chocolate chips. Only question I have for you….my cookies turned out puffy and not flat? To freeze baked cookies, let the cookies cool completely and place in a freezer container or freezer bag. I added a little extra salt and reduced sugar and chocolate chips to a cup each. Everyone says that their cookie recipe is the best and that doesn’t always mean much, but I promise that this is the BEST peanut butter cookie recipe you have ever tried. Hi, thank you for the lovely recipe! Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets. I altered the recipie a bit- all I had was the natural jif peanut butter, so I used that and added an extra egg to prevent it from spreading too much and it worked well!:). Easy to make and family loved them. I was in a hurry and missed the step about chilling the dough. I followed the recipe exactly but beware – you need to watch the cookies like a hawk. Fabulously easy to make with no chilling time, this chocolate chip cookie recipe is full of peanut butter, chocolate, and pretzels for an undeniably delicious treat. I haven’t tried it so I don’t know what adjustments will need to be made. Hi! The cinnamon adds a subtle, yet unique flavor to the cookies. This recipe is amazing! I loved it and want to bake it for my friends but both are allergic to peanuts. Hi Kathleen. This will be my favorite recipe for PB/choc. You are going to LOVE them! They were amazing. Very easy to follow and baked up like a dream. Any suggestions to make it moist? They will WOW you! Peanut butter cookies tend to be dry, but with any chocolate chip cookie recipe, the trick is to slightly underbake the cookies so the center stays soft and moist.

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