There were some tv commercials once that showed clumsy folks bumping into one another and the outcome was chocolate in one person's peanut butter and peanut butter in the other person's chocolate. Their dilemma, of course, turned out to be a tasty treat. Let's add our own twist. These two collide with a third person carrying a bowl of cookie dough. A silly concept, but that would produce an wonderful result. As opposed to carrying out this far-fetched scenario, you could replicate the outcomes with this peanut butter chocolate chip cookies recipe.
This recipe is no more tough than producing regular chocolate chip cookies. In other words, these are basic cookies to make. You will find a few pointers included which will make sure that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I think even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would agree to this peanut butter chocolate chip cookies recipe.
Peanut Butter Chocolate Chip Cookies Ingredients
1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 large egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Directions
Preheat the oven to 350 degrees. Sounds basic, but correct oven temperature is among the tricks to having chewy versus hard cookies. A lot of oven thermostats aren't accurate. It might indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The perfect method to know the precise oven temperature is to place a thermometer in the oven after which adjust the setting accordingly.
1. Combine the first three ingredients in a small bowl.
2. Mix the sugar along with the rest of the ingredients (except the chocolate chips) inside a blender till smooth and creamy.
3. Gradually blend in the dry ingredients with the mixer set to a low speed.
4. Stir the chocolate into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This can make the dough not so sticky and easier to deal with.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be effected.
7. Bake cookies for 12 minutes. They may not look ready, but if your oven is actually at 350 degrees they're ready to be taken out from the oven even when they seem to be undercooked. Do not be tempted to leave them in longer or you will end up with the hockey puck version discussed earlier.
8. Let them cool for at the least five minutes just before removing them to wire racks. Right after they're cooled they will seem less fragile and will no longer appear to be undercooked.
Variations and Ideas
For those who like big hunks of chocolate, you can chop chunks off of a big chocolate bar or break up tiny chocolate bars and use these rather than chips.
One good tip is that peanut butter chocolate chip cookies are terrific with ice cream, but that appears slightly apparent. It is also a superb thought to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.
This recipe is no more tough than producing regular chocolate chip cookies. In other words, these are basic cookies to make. You will find a few pointers included which will make sure that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I think even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would agree to this peanut butter chocolate chip cookies recipe.
Peanut Butter Chocolate Chip Cookies Ingredients
1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 large egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Directions
Preheat the oven to 350 degrees. Sounds basic, but correct oven temperature is among the tricks to having chewy versus hard cookies. A lot of oven thermostats aren't accurate. It might indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The perfect method to know the precise oven temperature is to place a thermometer in the oven after which adjust the setting accordingly.
1. Combine the first three ingredients in a small bowl.
2. Mix the sugar along with the rest of the ingredients (except the chocolate chips) inside a blender till smooth and creamy.
3. Gradually blend in the dry ingredients with the mixer set to a low speed.
4. Stir the chocolate into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This can make the dough not so sticky and easier to deal with.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be effected.
7. Bake cookies for 12 minutes. They may not look ready, but if your oven is actually at 350 degrees they're ready to be taken out from the oven even when they seem to be undercooked. Do not be tempted to leave them in longer or you will end up with the hockey puck version discussed earlier.
8. Let them cool for at the least five minutes just before removing them to wire racks. Right after they're cooled they will seem less fragile and will no longer appear to be undercooked.
Variations and Ideas
For those who like big hunks of chocolate, you can chop chunks off of a big chocolate bar or break up tiny chocolate bars and use these rather than chips.
One good tip is that peanut butter chocolate chip cookies are terrific with ice cream, but that appears slightly apparent. It is also a superb thought to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.
About the Author:
The author loves chocolate chip cookies and has a web page dedicated to it. There you are able to find your favorite chocolate chip cookie recipe like recipe for peanut butter chocolate chip cookies. Also check this out chocolate chip cookie recipes for other recipes.
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