Best 20 Peanut Butter Chocolate Chip Recipes

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Indulge in the delectable Peanut Butter Chocolate Chip Cookies, a classic combination that never fails to satisfy. These cookies are the epitome of comfort food, with their chewy texture, rich peanut butter flavor, and the irresistible addition of chocolate chips. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite.

In this article, we'll take you on a culinary journey through four variations of this timeless treat. From the classic Peanut Butter Chocolate Chip Cookies to the unique Peanut Butter Chocolate Chip Cookies with a Nutella Swirl, the Peanut Butter Chocolate Chip Cookies with Salted Caramel, and the ultimate Peanut Butter Chocolate Chip Cookie Bars, each recipe offers a unique twist on this beloved dessert.

Get ready to tantalize your taste buds with a symphony of flavors. With step-by-step instructions and helpful tips, we'll guide you through the baking process, ensuring that your cookies turn out perfectly every time. So, gather your ingredients, preheat your oven, and let's embark on this mouthwatering adventure together.

Here are our top 20 tried and tested recipes!

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chewy Peanut Butter Chocolate Chip Cookies image

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

½ cup butter, softened
½ cup peanut butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped semisweet chocolate

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

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES



Oatmeal Peanut Butter and Chocolate Chip Cookies image

If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.

Provided by Anna Lombard

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 11

¾ cup butter
½ cup white sugar
1 cup packed brown sugar
2 eggs
⅓ cup peanut butter
¼ cup water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
2 cups rolled oats
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g

PEANUT BUTTER CHIP CHOCOLATE COOKIES



Peanut Butter Chip Chocolate Cookies image

My best friend's mom made these when we were kids. They are the best cookies I have ever eaten, and I have yet to screw up a batch! Warning: you may be tempted to eat the entire recipe!!

Provided by Michelle Laverdiere

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 9

1 cup butter
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups peanut butter chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 63.5 g, Cholesterol 71.7 mg, Fat 28.4 g, Fiber 2.1 g, Protein 12.8 g, SaturatedFat 21.7 g, Sodium 396.8 mg, Sugar 42.3 g

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS



Thick and Chewy Peanut Butter Chocolate Chip Bars image

A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield about 24 bars

Number Of Ingredients 13

Cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups bittersweet chocolate chips (about 12 1/2 ounces)
1/2 cup chopped salted peanuts (about 2 ounces)

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
  • Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
  • Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
  • Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES



Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies image

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.

Provided by Amanda Rettke

Time 20m

Yield about 12 cookies

Number Of Ingredients 7

3 large, ripe bananas
2 1/2 cups rolled oats
1 cup peanut butter (my family prefers chunky)
1/3 cup semisweet chocolate chips
1/4 cup honey
2 teaspoons cinnamon
Pinch of salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  • Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
  • Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

CHOCOLATE CHIP PEANUT BUTTER COOKIES



Chocolate Chip Peanut Butter Cookies image

Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. - Clarice Schweitzer, Sun City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup chunky peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 310 calories, Fat 18g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!



The Best Peanut Butter Oatmeal Chocolate Chip Cookies! image

I got this recipe off the net about a year ago and it is a favorite in this house! They are always gone within a day or two, they are just fabulous!

Provided by Amp6891

Categories     Dessert

Time 31m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups quick oats
1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed dark brown sugar
2 eggs
1 cup chocolate chips
1 teaspoon vanilla

Steps:

  • Preheat oven to 350.
  • Mix dry ingredients (other than choc chips).
  • Cream shortening, peanut butter, and sugars in seperate bowl.
  • Beat eggs and vanilla into shortening and sugar mix.
  • Add dry mix.
  • Blend chocolate chip in (is a bit tough but well worth it!).
  • Bake 11-13 minute.

Nutrition Facts : Calories 295.2, Fat 17, SaturatedFat 4.7, Cholesterol 15.5, Sodium 151, Carbohydrate 33.5, Fiber 1.9, Sugar 22.1, Protein 5.1

DELICIOUS CHEWY PEANUT BUTTER CHOCOLATE CHIP OATMEAL BARS



Delicious Chewy Peanut Butter Chocolate Chip Oatmeal Bars image

These are the *best* bars and so easy to make, the trick to these is not to overbake, mine bake out perfectly in a 350 degree oven, second-lowest rack for 22 minutes, servings is only estimated --- add in 1 teaspoon cinnamon also if desired --- this was developed using full-fat peanut butter :)

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 32m

Yield 25 serving(s)

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
1 cup brown sugar, well packed
1 cup white sugar
1 tablespoon vanilla (can use 1 tablespoon maple syrup or 2 teaspoons maple extract)
2 large eggs
1 1/4 cups peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
2 cups oatmeal (I use half quick cooking and regular oats)
2 cups semi-sweet chocolate chips

Steps:

  • Set oven to 350 degrees.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking dish.
  • In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
  • Add in the peanut butter and beat until combined.
  • Add in eggs and beat until combined.
  • In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
  • Mix in chocolate chips.
  • Transfer and spread into prepared baking dish.
  • Bake for 22-25 minutes or until JUST set (do not overbake).
  • Cool then cut into squares.

JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES



Jose's Oatmeal Peanut Butter Chocolate Chip Cookies image

A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe

Provided by Dr. José A. Bowen

Categories     Chocolate     Dairy     Dessert     Bake     Super Bowl     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 cookies

Number Of Ingredients 13

1 1/2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon vanilla extract
3/4 cup peanut butter
2 large eggs
a 12-ounce bag semisweet chocolate chips
8 ounces semisweet chocolate, grated

Steps:

  • In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
  • In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
  • Preheat oven to 325°F.
  • Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
  • Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES II



Peanut Butter Chocolate Chip Cookies II image

Peanut butter and chocolate chip cookies made with natural peanut butter and kosher salt.

Provided by Barb Gurley

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 18

Number Of Ingredients 10

½ cup butter
6 tablespoons brown sugar
6 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1 cup natural peanut butter
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup all-purpose flour
¾ cup mini semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cream butter or margarine with brown sugar and white sugar. Add egg and vanilla. Mix well. Stir in peanut butter, baking soda, and salt. Make sure it is well blended. Add flour and chocolate chips.
  • Drop teaspoons of cookie dough then flatten with fork slightly on greased cookie sheet. Bake for 5-6 minutes or until just showing a hint of brown on edges. Don't overcook. Let cool on cookie sheet for 5 -10 minutes. Then transfer to cooling rack.

Nutrition Facts : Calories 224.9 calories, Carbohydrate 20.4 g, Cholesterol 23.9 mg, Fat 15.1 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 5.7 g, Sodium 168.5 mg, Sugar 13.7 g

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES



Amazingly Soft Peanut Butter Chocolate Chip Cookies image

These are soooooo good! My boyfriend and I can't stop eating them. (Make sure not to over cook or they won't be soft.)

Provided by all4him

Categories     Dessert

Time 25m

Yield 35-40 Cookes

Number Of Ingredients 11

1 cup unsalted butter, Softened (but not melted)
1 cup creamy peanut butter (for more texture you could use crunchy. I used all natural organic creamy peanut butter)
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1/2 tablespoon vanilla extract
2 cups whole wheat flour (you could also use all purpose flour)
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1/2 cup nuts, Chopped (optional)

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.

CHOCOLATE PEANUT BUTTER CHIP COOKIES



Chocolate Peanut Butter Chip Cookies image

It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 4

1 package devil's food cake mix (regular size)
2 large eggs, room temperature
1/3 cup canola oil
1 package (10 ounces) peanut butter chips

Steps:

  • In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES



Best Ever Peanut Butter-Oatmeal Chocolate Chip Cookies image

Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.

Provided by loveleesmile

Categories     Dessert

Time 33m

Yield 6 dozen

Number Of Ingredients 12

2 cups quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter or 1 cup margarine
1 cup Skippy creamy peanut butter or 1 cup chunky peanut butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips, i only use the bag though (optional, but highly recommended!)

Steps:

  • Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
  • In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
  • On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
  • Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

Here's a Betty Crocker inspired shortcut to delicious cookies! The next time you have a spare box of Betty Crocker™ classic yellow cake mix, use the cake mix to create delicious peanut butter chocolate chip cookies instead. Just mix in a few pantry staples and you'll have fresh, soft and irresistibly good cookies in no time. Whether you enjoy these cookies with a refreshing glass of milk or you use them to make delicious and impressive chocolate chip cookie ice cream sandwiches, using a box of cake mix is sure to become one more secret ingredient in your repertoire of delicious cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups crunchy peanut butter
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 bag (11.5 oz) milk chocolate chips (2 cups)

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
  • Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER DOUBLE CHIP COOKIES



Chocolate Peanut Butter Double Chip Cookies image

I have made these twice in one week and plan on making them again soon, they are amazing!...a chocolate cookie packed with chocolate and peanut butter chips, the texture is perfect and when left out until the next day (if have any left that is!) they crisp up a bit! You can make a double recipe and freeze the dough if desired.

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 20m

Yield 35 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup unsweetened cocoa powder, sifted (do not use Dutch cocoa)
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 (10 ounce) package peanut butter, baking chips (can use less)
1 1/4 cups semi-sweet chocolate chips

Steps:

  • Set oven to 350°.
  • Set oven rack to middle position.
  • Prepare a lightly greased baking sheet.
  • In a bowl sift together flour, cocoa, baking soda and salt.
  • In another bowl with an electric mixer beat together butter and both sugars until light and fluffy.
  • Beat in egg and egg yolk and vanilla until well combined.
  • Beat in flour mixture just until combined (the dough will be thick).
  • Stir in both baking chips.
  • If desired you can refrigerate the dough until ready to bake.
  • Drop the dough by tablespoons about 2- inches apart onto cookie/baking sheet.
  • Bake for 10-12 minutes, or until cookies are just set and begin to crack on top.
  • Cool cookies on sheets for 1 minute and then transfer to racks to cool completely.

Nutrition Facts : Calories 183.5, Fat 11.6, SaturatedFat 5.4, Cholesterol 26, Sodium 122.6, Carbohydrate 19, Fiber 1.4, Sugar 12.8, Protein 3.4

HERSHEY'S PEANUT BUTTER CHIP CHOCOLATE COOKIES



Hershey's Peanut Butter Chip Chocolate Cookies image

This recipe was originally from the gift shop at the Hershey's Chocolate Factory. I find these cookies taste like brownies ( I like to omit the Peanut Butter Chips, and use the mix in a cookie press!)

Provided by sherryweavers

Categories     Drop Cookies

Time 20m

Yield 5 dozen 2.5 inch cookies

Number Of Ingredients 9

1 cup butter or 1 cup margarine
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups reese's peanut butter chips
2 cups unsifted all-purpose flour
2/3 cup hershey's cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream butter or margarine, sugar, eggs and vanilla until light and fluffy.
  • Combine flour, cocoa, baking soda and salt -- Add to creamed mixture.
  • Stir in peanut butter chips.
  • Drop by teaspoonsful onto ungreased cookie sheet, OR chill until firm enought to handle and shape small amounts of dough into 1-inch balls.
  • Place on ungreased cookie sheet and flatten slightly with fork.
  • Bake at 350 degrees for 8-10 minutes.
  • Cool 1 minute before removing from cookie sheet onto wire rack.

THICK AND CHEWY PEANUT BUTTER CHOCOLATE CHIP BARS



Thick and Chewy Peanut Butter Chocolate Chip Bars image

A blondie lover's dream, these bars are moist, dense and chewy. Perfect for a bake sale or as a take-a-long. They can also be cut into 1-inch bites for a large party.

Provided by Food Network

Categories     dessert

Time 45m

Yield about 24 bars

Number Of Ingredients 13

Cooking spray
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2/3 cup creamy peanut butter
2 teaspoons pure vanilla extract
2 cups bittersweet chocolate chips (about 12 1/2 ounces)
1/2 cup chopped salted peanuts (about 2 ounces)

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
  • Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
  • Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
  • Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares.

PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS



Peanut Butter/Chocolate Chip Cookie Bars image

Easy to make, good to eat!

Provided by R. Lauzon

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 20

Number Of Ingredients 5

½ cup butter
1 ½ cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter over low heat.
  • Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
  • Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  • Bake 25 to 30 minutes.

Nutrition Facts : Calories 278.7 calories, Carbohydrate 32.1 g, Cholesterol 18.9 mg, Fat 15.4 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 127.3 mg, Sugar 26.9 g

CHOCOLATE CHIP PEANUT BUTTER CUP COOKIES



Chocolate Chip Peanut Butter Cup Cookies image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 14 to 15 cookies

Number Of Ingredients 2

14 to 15 organic peanut butter cups
One 17.5-ounce chocolate chip cookie baking mix

Steps:

  • Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
  • Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
  • Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
  • Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.

PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES



Peanut Butter and Milk Chocolate Chip Cookies image

Make and share this Peanut Butter and Milk Chocolate Chip Cookies recipe from Food.com.

Provided by LizCl

Categories     Drop Cookies

Time 21m

Yield 60 cookies

Number Of Ingredients 10

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 large eggs
1 2/3 cups peanut butter and milk chocolate chips
1 cup chopped nuts

Steps:

  • Combine flour, baking soda and salt.
  • Beat butter, sugar, brown sugar and vanilla until creamy.
  • Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture.
  • Stir in chips and nuts.
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake at 375 degrees for 9 to 11 minutes.
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 80.5, Fat 4.5, SaturatedFat 2.2, Cholesterol 15.2, Sodium 100.3, Carbohydrate 9.4, Fiber 0.3, Sugar 5.3, Protein 1.1

Tips:

  • Measuring Ingredients Accurately: Use measuring cups and spoons to ensure precise measurements of ingredients, especially for baking. This helps achieve the desired texture and flavor.
  • Quality Ingredients: Opt for high-quality ingredients, including smooth peanut butter, semisweet chocolate chips, and pure vanilla extract. Better ingredients often result in a tastier final product.
  • Mixing Techniques: Mix dry ingredients thoroughly before adding wet ingredients. Cream butter and sugar together until light and fluffy for a smooth texture. Avoid overmixing the batter, as this can result in tough cookies.
  • Chilling the Dough: Chilling the cookie dough for at least 30 minutes helps firm it up and prevent spreading during baking. This results in thicker, chewier cookies.
  • Baking Temperature and Time: Preheat the oven to the specified temperature before baking. Bake the cookies for the recommended time or until the edges are golden brown and the centers are set.
  • Cooling the Cookies: After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps prevent them from breaking.

Conclusion:

The provided recipes offer diverse and delectable peanut butter chocolate chip cookie variations, catering to various preferences and dietary restrictions. With detailed instructions and helpful tips, these recipes ensure a successful baking experience. Experiment with different nut butters, chocolate types, and add-ins to create unique and flavorful cookies. Remember to use quality ingredients, measure accurately, mix properly, chill the dough, bake precisely, and cool the cookies adequately for the best results. Happy baking and enjoy the delicious outcome!

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