Chewy Hollow Chocolate Peanut Butter Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and brown sugar together in a large bowl using an electric mixer until smooth and fluffy; beat in peanut butter until smooth. Beat eggs and vanilla extract into sugar mixture until creamy. Mix flour and baking soda into sugar mixture until dough is just mixed; fold in chocolate chips. Form dough into ping pong ball-size balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 20 minutes. Cool cookies on the baking sheet for 10 minutes.

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

Steps:

• Heat oven to 375ºF.
• Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
• Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
• Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks.
• Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are golden.
• Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Steps:

• Pre-heat oven to 375F or 190 degrees C.
• Place sheets of foil on the countertop for cooling cookies.
• Combine brown sugar, shortening, water and vanilla in a large bowl.
• Beat at medium speed with an electric mixer until well blended.
• Beat eggs into creamed mixture.
• Combine flour, cocoa, baking soda and salt.
• Mix into the creamed mixture at low speed just until blended.
• Stir in the peanut butter cups.
• Drop by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake one baking sheet at a time at for 7 to 9 minutes, or until cookies are set.
• Be careful not to overbake the cookies.
• Cool 2 minutes on the baking sheet and then remove to the foil to cool completely.