There had been some television commercials once that showed clumsy people bumping into each other and the outcome was chocolate in one person's peanut butter and peanut butter in the other person's chocolate. Their dilemma, needless to say, turned out to be a tasty treat. Let's add our own twist. These two collide with a third individual carrying a bowl of cookie dough. A silly concept, but that would generate an amazing result. Instead of carrying out this far-fetched scenario, you may recreate the results with this peanut butter chocolate chip cookies recipe.
This recipe is no more hard than generating typical chocolate chip cookies. In other words, these are easy cookies to make. There are a couple of pointers included which will make certain that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I think even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would approve of this peanut butter chocolate chip cookies recipe.
Peanut Butter Chocolate Chip Cookies Ingredients
1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 large egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Directions
Preheat the oven to 350 degrees. Sounds uncomplicated, but accurate oven temperature is among the tricks to having chewy versus hard cookies. Quite a few oven thermostats aren't accurate. It could indicate that it has preheated to 350 but may be as much as 50 degrees higher or lower than that. The perfect approach to know the specific oven temperature is to place a thermometer in the oven then adjust the setting accordingly.
1. Combine the first 3 ingredients inside a tiny bowl.
2. Mix the sugar and the rest of the ingredients (except the chocolate chips) inside a blender till smooth and creamy.
3. Gradually blend in the dry ingredients with the mixer set to a low speed.
4. Stir the chocolate into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This can make the dough not so sticky and simpler to deal with.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time ought to not be effected.
7. Bake cookies for 12 minutes. They might not look ready, but if your oven is definitely at 350 degrees they are ready to be taken out of the oven even if they appear to be undercooked. Don't be tempted to leave them in longer or you will wind up with the hockey puck version previously mentioned.
8. Let them cool for at least 5 minutes just before removing them to wire racks. Right after they are cooled they are going to appear less fragile and will no longer appear to be undercooked.
Variations and Suggestions
If you like huge hunks of chocolate, you can chop chunks off of a large chocolate bar or break up tiny chocolate bars and use these as opposed to chips.
One fantastic tip is that peanut butter chocolate chip cookies are fantastic with ice cream, but that seems a bit apparent. It's also a good idea to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.
This recipe is no more hard than generating typical chocolate chip cookies. In other words, these are easy cookies to make. There are a couple of pointers included which will make certain that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I think even Ruth Graves Wakefield who created the chocolate chip cookie in 1937 would approve of this peanut butter chocolate chip cookies recipe.
Peanut Butter Chocolate Chip Cookies Ingredients
1 cup of flour, 1 teaspoon baking soda, teaspoon salt, 1 cup of packed brown sugar, 1 cup of crunchy peanut butter, cup of butter (1 stick), 1 teaspoon vanilla, 1 large egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Directions
Preheat the oven to 350 degrees. Sounds uncomplicated, but accurate oven temperature is among the tricks to having chewy versus hard cookies. Quite a few oven thermostats aren't accurate. It could indicate that it has preheated to 350 but may be as much as 50 degrees higher or lower than that. The perfect approach to know the specific oven temperature is to place a thermometer in the oven then adjust the setting accordingly.
1. Combine the first 3 ingredients inside a tiny bowl.
2. Mix the sugar and the rest of the ingredients (except the chocolate chips) inside a blender till smooth and creamy.
3. Gradually blend in the dry ingredients with the mixer set to a low speed.
4. Stir the chocolate into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This can make the dough not so sticky and simpler to deal with.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time ought to not be effected.
7. Bake cookies for 12 minutes. They might not look ready, but if your oven is definitely at 350 degrees they are ready to be taken out of the oven even if they appear to be undercooked. Don't be tempted to leave them in longer or you will wind up with the hockey puck version previously mentioned.
8. Let them cool for at least 5 minutes just before removing them to wire racks. Right after they are cooled they are going to appear less fragile and will no longer appear to be undercooked.
Variations and Suggestions
If you like huge hunks of chocolate, you can chop chunks off of a large chocolate bar or break up tiny chocolate bars and use these as opposed to chips.
One fantastic tip is that peanut butter chocolate chip cookies are fantastic with ice cream, but that seems a bit apparent. It's also a good idea to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.
About the Author:
The author loves chocolate chip cookies and has a web page devoted to it. There you are able to obtain your favorite chocolate chip cookie recipe like recipe for peanut butter chocolate chip cookies. Also click this link chocolate chip cookie recipes for other recipes.