PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP LACTATION COOKIES
I would be lying if I said I have never sat in my walk-in pantry, eating spoonfuls of peanut butter. I found a lot of recipes for chocolate chip lactation cookies, but didn't find a lot of recipes for peanut butter lactation cookies. Here is my recipe that marries the best two kinds of cookies on earth with those lactogenic ingredients of flax seed meal, brewers yeast and oatmeal. Some peanut butter cookie recipes don't use flour; this one does. You can of course freeze the dough so you can easily replenish your cookie jar on a daily basis with freshly baked peanut butter chocolate chip lactation cookies.
Provided by Naho3300
Categories Chocolate Chip Cookies
Time 1h15m
Yield 33 Cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
- In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
- After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
- Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
- Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
- You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.
Nutrition Facts : Calories 299.4, Fat 17, SaturatedFat 7.4, Cholesterol 26.1, Sodium 239.7, Carbohydrate 33.6, Fiber 2.4, Sugar 21.6, Protein 6.3
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- 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.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
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