Time 30m Yield 36 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a medium bowl, cream together the peanut butter, shortening, white sugar and brown sugar until smooth. Stir in the water and baking mix. Mix in the chocolate chips. Roll into walnut sized balls and place 2 inches apart onto the prepared cookie sheet. Flatten slightly with the tines of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Yield 4 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Beat in egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture; beat until well combined. Stir in chocolate chips., Shape into 1-in. balls; roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Flatten if desired. Bake at 375° for 7-9 minutes or until golden brown. Remove from pans to wire racks to cool.
Time 35m Yield about 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. May be frozen for up to 6 months.
Time 1h Yield 42 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass. Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 20m Yield 24-36 cookies Number Of Ingredients 8 Steps:
Cream butter (or shortening), sugars, and vanilla until light and fluffy. Add eggs and beat well. Combine flour and baking soda. Add to batter and mix well. Stir in chips. Place by teaspoon fulls onto ungreased cookie sheet. Bake 350°F for 10-12 minutes.
Time 2h30m Yield about 36 cookies Number Of Ingredients 11 Steps:
Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour. Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats. Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Time 45m Yield 2 dozen cookies Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.
Time 22m Yield 24-36 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375º. Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased cookie sheet (I usually grease my cookie sheet anyway). Ovens vary so your baking time may be less. Just keep an eye on them.
Time 15m Yield 36 cookies, 36 serving(s) Number Of Ingredients 5 Steps:
Mix together the first four ingredients until well combined. Add the chocolate chips and mix well. Place a spoonful of dough on cookie sheets and flatten just a little bit. Bake at 375 degrees for about 9-10 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 20m Yield 4 dozen. Number Of Ingredients 4 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.
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 2 dozen. Number Of Ingredients 11 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.
Time 40m Yield about 4 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
Time 1h10m Yield 48 Number Of Ingredients 6 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.
Time 45m Yield 24 Number Of Ingredients 10 Steps:
Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy. On low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips. Shape dough into 1 1/2-inch balls. Coat balls with granulated sugar. On ungreased cookie sheets, place balls about 2 inches apart (do not flatten). Bake 9 to 12 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely; store tightly covered.
Time 45m Yield About 50 cookies Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed. Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out. Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
Time 1h Yield 60 Number Of Ingredients 7 Steps:
Heat oven to 375°F. In large bowl, mix Bisquick mix, peanut butter, vanilla, milk and eggs until blended. Stir in chocolate chips. Shape rounded tablespoonfuls of dough into balls; place about 2 inches apart on ungreased cookie sheets. Flatten slightly with greased bottom of glass dipped in sugar. Bake about 10 minutes or until light brown (do not overbake). Cool 1 minute; remove from cookie sheet to cooling racks.
Yield 12 Number Of Ingredients 9 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.
Time 18m Yield 4 dozen, 48 serving(s) Number Of Ingredients 12 Steps:
Set oven to 350 degrees F. Grease a cookie sheet. In a bowl, cream the butter, peanut butter and sugars together until light and fluffy. Add in eggs and vanilla; beat well until thoroughly combined. In another bowl combine flour, baking powder, baking soda and salt. Stir the dry mixture into the creamed until combined. Add/mix in mini chocolate chips. Chill dough for about 4 hours or overnight. Drop by tablespoonfuls onto cookie sheet. Bake for about 10 minutes, or until cookies begin to brown around the edges (try not to overbake!).
More about “peanut butter chip cookies recipes”
Time 30m Yield 60 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart. Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.
