Best Soft Choco Peanutty Cookies Recipes

CHOCOLATE CHIP PEANUT BUTTER COOKIES

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.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.

SOFT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
• Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Cream butter, peanut butter, and sugars together until smooth.
• Add eggs and vanilla, beat well.
• Stir in flour and baking soda until well combined.
• Mix in chips and nuts by hand.
• Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
• Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
• Tips:.
• Wait 3-4 minutes before transferring to wire rack to cool.
• You could use any kind of nuts you want and even switch up the chips.
• If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside.
• Combine the flour, baking soda, and salt in a medium bowl.
• Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
• One at a time beat in the whole egg, the egg yolk, and the vanilla.
• Slowly beat in the flour mixture until fully blended. Fold in the chocolate chips with a spatula.
• Cover and refrigerate the cookie dough for at least 30 minutes.
• Using a 1-ounce cookie scoop, scoop 2-tablespoon-sized mounds of the dough onto the baking sheets, leaving about 2 inches between cookies. Lightly press each cookie a few times with the tines of a fork.
• Bake for 8 to 10 minutes, until browned around the edges. Cool for 10 minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely. Serve and enjoy!

SOFT CHOCO-PEANUTTY COOKIES

Steps:

• 1. Preheat oven to 375 degrees; Line a cookie sheet with parchment paper or spray lightly with nonstick cooking spray.
• 2. In a large mixing bowl, cream the butter and brown sugar until light and fluffy with an electric mixer.
• 3. Add eggs and vanilla; continue beating until mixed thoroughly.
• 4. Add baking soda and pudding mix; continue beating until combined.
• 5. Slowly add flour, beating slowly with mixer (mixture will be thick) and set aside while making filling.
• 6. In a small bowl combine peanut butter and powdered sugar; mix with wooden spoon until thoroughly mixed.
• 7. Lightly flour your hands and make a ball the size of a walnut from the chocolate mixture; pat into a circle in the palm of your hand; Make a small dime-size ball from the peanut butter filling and put in the middle of the chocolate cookie; roll into ball, keeping peanut butter filling in the middle.
• 8. Place 3" apart-you may only get 6 larger cookies on the cookie sheet; Bake 8-10 minutes-do not overbake, but make sure your finger indentation in the center remains.
• 9. Remove from oven and let set 2 minutes until removing to cooling rack; Let cool 5-10 additional minutes. Makes about 36 large cookies.

SOFT PEANUT BUTTER COOKIES

Steps:

• Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
• Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
• Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!