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.
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).
Time 25m Yield 4-1/2 dozen. Number Of Ingredients 12 Steps:
In a small microwave-safe bowl, microwave butter and peanut butter until butter is melted; stir until smooth. Stir in applesauce., Transfer to a large bowl. Beat in the sugars until blended. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips. Cover and refrigerate for at least 2 hours., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Time 30m Yield 2 dozen. Number Of Ingredients 4 Steps:
In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.
Time 38m Yield 36 cookies, 36 serving(s) Number Of Ingredients 14 Steps:
Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, and salt together in a medium mixing bowl; set aside. Beat butters, sugars, applesauce, and honey on medium speed until creamy, about 3 minutes. Beat in egg and vanilla. Gradually beat in flour mixture, just until combined. Scrape down bowl (for flour buildup on the sides) and stir in chocolate chips. Set OVEN to 375ºF (If using dark or nonstick pan, lower temperature to 350ºF). Drop dough by rounded tablespoon onto ungreased cookie sheets. Bake 8-10 minutes or until edges are set but centers are still soft; cookies should NOT be browning yet. *optional: You can quickly chill dough or dropped cookie dough on baking sheets in the freezer 10-15 minutes before baking, for a thicker cookie. You can also position oven racks to top and bottom thirds of oven; halfway through baking, rotate cookie sheet top to bottom and front to back.
Time 34m Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine and white sugar until smooth. Beat in the egg yolks, vanilla and port wine. Combine the flour and salt; stir into the creamed mixture. Roll the dough into walnut sized balls. Dip each ball in the remaining egg whites. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately place 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. Return to the oven for 2 more minutes to melt the chips. Remove from baking sheets to cool on wire racks.
