![]() ![]() ![]() How to Make Peanut Butter Chocolate Chip Cookies I know it’s the healthier option, but it’s not ideal because the oil separates from the peanut butter.Īnd this recipe needs that oil to make the cookies moist. It’s thicker and contains sweeteners and stabilizers that help enhance the cookies’ flavor and texture.Īny standard brand like Skippy or Jif will work well here. And while you can choose between smooth or crunchy, I prefer the former.Ĭrunchy can make peanut butter cookies a bit dry.Īnd in case you’re wondering, no, natural peanut butter won’t work here. Sorry. Stick to no-stir creamy peanut butter for best results. Use good-quality brands like Hershey’s, Guittard, or Ghirardelli. I use semi-sweet in my cookies, but if you’re more of a sweet tooth, feel free to use milk or white. Chocolate – You can use either chocolate chips instead of chopped baking chocolate.Eggs – They bind the ingredients, enrich the cookies, and help make them rise.Baking Soda – The leavening agent that makes the cookies rise.Sugar – Use a mix of white and brown sugars for the perfect sweetness and texture.Otherwise, your cookies will spread while baking into one giant, rectangular cookie. Flour – The base of the cookie dough that gives it structure.Peanut Butter – The star of the show! Use creamy peanut butter for the best results.Think Reese’s Peanut Butter Cups, but in cookie form. With a whole cup of peanut butter in the cookie dough, these babies are definitely peanut butter-forward.īut each bite bursts with melty and decadent chocolate, too, so they’re just as chocolatey as they are peanut buttery. Trust me, these peanut butter chocolate chip cookies will delight your tastebuds and leave you wanting more. The slightly crisp edges, the soft, chewy center, and the melty chocolate – they’re all just impossible to resist! When the cookies are straight out of the oven, go around them with a large circular cookie cutter.Nothing satisfies me more than sinking my teeth into one of these glorious cookies. It's tempting to want to use natural peanut butter, but in this case stick with creamy classic Jif for the best peanut butter cookies. Use creamy Jif peanut butter or something similar. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. This will always lead to using too much flour. Do not ever scoop a measuring cup into your flour. Measure your flour properly. This is always my #1 baking tip. Make sure to wrap it tightly with plastic wrap for maximum freshness!Ĭan I add mix-ins to these cookies? I haven't tried it but I don't see why not! I would stick with about ½-3/4 cup of mix-ins like chocolate chips, peanuts, M&Ms, etc! Pro Tips The dough will stay fresh in fridge for up to three days or in the freezer for about two weeks. Just make sure to bring it to room temperature before baking. FAQsĬan the dough be made ahead of time? Sure! You can make the dough and then chill it until you're ready to bake the cookies. Please see recipe below for complete measurements and baking time. STEP FIVE: Scoop the dough onto parchment lined baking sheets and bake! ![]() STEP FOUR: Add in flour, baking powder, baking soda and salt. STEP THREE: Mix in peanut butter until smooth. STEP TWO: Then add in egg yolks and vanilla and mix until fluffy. STEP ONE: Start by creaming the butter, brown sugar and white sugar together. Baking Soda & Baking Powder- help the cookies to rise slightly.Flour- all-purpose flour gives these cookies the best chew.Natural peanut butter has too much oil and can mess up the texture of these cookies. Peanut Butter- I recommend using creamy Jif or something similar and NOT natural peanut butter.Vanilla- I always recommend vanilla bean paste for the best flavor, but extract works just as well.Egg Yolks- make sure they're room temperature.Granulated White Sugar- used along side the brown sugar to sweeten these cookies.Brown Sugar- mostly brown sugar is used to make these cookies extra chewy.They require only a few simple ingredients, and you can make them in under 30 minutes! Ingredients for Chewy Peanut Butter Cookies They're super chewy! Mostly brown sugar is used which keeps these cookies extra chewy. We're using creamy peanut butter for the best flavor and chewy texture. They're packed full of peanut butter flavor. If you're looking for other cookie recipes, check out my double chocolate cookies, best chewy chocolate chip cookies, brownie cookies or coffee chocolate chip cookies! Why You'll Love These Chewy Peanut Butter Cookies ![]()
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