Soft Chewy Chocolate Peanut Butter Cookies Recipe 455

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 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:

• 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:

• Heat oven to 375ºF. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 minute. Add dry cake mix; beat on medium speed 1 minute or until mixture pulls away from side of bowl and forms soft dough. 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 minutes or just until edges of cookies are set. (do not over bake.) Cool on baking sheet 2 minutes. Remove to wire rack; cool completely.

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Cream butter, peanut butter, and sugars together until smooth.
• Add eggs and vanilla, beat well.
• Stir in flour and baking soda until well combined.
• Mix in chips and nuts by hand.
• Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
• Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
• Tips:.
• Wait 3-4 minutes before transferring to wire rack to cool.
• You could use any kind of nuts you want and even switch up the chips.
• If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.