Favorite Chocolate Peanut Butter Cookies Recipes

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:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the second egg. Mix flour, baking powder, cocoa powder, and salt in another bowl; mix the flour mixture into the butter mixture until just incorporated. Fold in peanut butter chips, mixing just enough to evenly combine.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, about 8 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

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:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Set oven to 350 degrees F.
• Grease a cookie sheet.
• In a bowl, cream the butter, peanut butter and sugars together until light and fluffy.
• Add in eggs and vanilla; beat well until thoroughly combined.
• In another bowl combine flour, baking powder, baking soda and salt.
• Stir the dry mixture into the creamed until combined.
• Add/mix in mini chocolate chips.
• Chill dough for about 4 hours or overnight.
• Drop by tablespoonfuls onto cookie sheet.
• Bake for about 10 minutes, or until cookies begin to brown around the edges (try not to overbake!).

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside. , For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled., Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely.

Steps:

• Line a baking sheet with waxed paper.
• Bring sugar, milk, margarine, and cocoa powder to a boil in a large saucepan for 1 1/2 minutes. Remove from heat and stir in oats, peanut butter, and vanilla extract until dough is evenly mixed.
• Drop tablespoonfuls of dough on prepared baking dish and let rest until cooled and set, about 50 minutes.

Steps:

• In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.

Steps:

• Mix dry ingredients and set aside.
• Mix butter and peanut butter.
• Add both sugars, cream well.
• Add eggs and mix well.
• Add flour mixture, mix well.
• Fold in chocolate morsels.
• Drop dough from rounded teaspoons onto cookie sheet.
• Bake in pre-heated 375 degree oven for 10-13 minutes.
• Allow to cool on cookie sheet 2 minutes.
• Remove to cooling rack to finish cooling.

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.