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 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 1h Yield 24 Number Of Ingredients 12 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.
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 45m Yield About 2 dozen cookies Number Of Ingredients 7 Steps:
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips. Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern. Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
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 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.
Yield 18 Number Of Ingredients 10 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.
Time 21m Yield 60 cookies Number Of Ingredients 10 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.
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 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.
