Best Chocolate And Peanut Butter Cookies Recipes

OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.

THE ELVIS: PEANUT BUTTER, BANANA AND BACON CHOCOLATE CHIP COOKIES

Steps:

• Cook the bacon in a skillet until crisp, then drain on paper towels. Once the bacon is cool, roughly chop it (you should have about 1/2 cup).
• Combine the flour, baking soda and salt in a medium bowl. In a large bowl, beat the butter, mayonnaise and sugars with a mixer at medium speed until fluffy, about 3 minutes. Beat in the eggs, one at a time, until well blended. Add the peanut butter and vanilla and beat until combined.
• At low speed, add the flour mixture in batches, beating until just combined. Using a wooden spoon, stir in the chocolate chunks, bacon, peanuts and banana chips. Cover the bowl with plastic wrap and chill for at least 30 minutes or overnight.
• Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees F. Line 2 muffin tins with paper liners.
• Fill the muffin tins about halfway full with the batter (a 2-inch, 2-ounce ice cream scoop gives you just about the perfect amount, and helps prevent spilling).
• Bake until the tops are slightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. (Keep in mind that the cookies won't rise and form a dome like a cupcake.) Let cool in the muffin tins on wire racks for about 10 minutes, then unmold the cookie cups and transfer them to the racks to cool completely.

PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

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.

CHOCOLATE AND PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.

CHOCOLATE CHIP, PEANUT BUTTER, AND BANANA COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
• Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
• Use a small ice cream scoop or spoon to drop ping pong ball-size dollops of cookie dough onto the prepared baking sheets. They don't spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.

CHOCOLATE, PEANUT BUTTER, AND BACON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix flour, cocoa powder, and baking soda together in a bowl.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into butter mixture. Beat second egg into mixture along with the vanilla extract; add flour mixture and mix well into a cookie dough. Crumble bacon and add to the dough with the chopped peanut butter cups; fold bacon and peanut butter cup chunks through the dough. Drop peanut butter in small amounts into the dough and swirl into the dough, but not mixing completely to integrate.
• Drop spoonfuls of dough onto baking sheets.
• Bake in the preheated oven until the edges are golden, about 12 minutes.

HERSHEY'S DOUBLE CHOCOLATE AND PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat butter, sugar, eggs and vanilla until light and fluffy.
• Stir together flour, cocoa, baking soda and salt.
• Add to butter mixture. Mix well until you have a smooth chocolate batter.
• Stir in chips and nuts, if applicable.
• Drop rounded tablespoonfuls on an ungreased cookie sheet.
• Bake 8-10 minutes or just until set.
• Cool slightly after removing from oven.
• Remove cookies from cookie sheet to a wire cookie rack.
• Cool completely.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

FLOURLESS PEANUT BUTTER AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.
• Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.

PEANUT-BUTTER AND CHOCOLATE-ICE-CREAM SANDWICH COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and peanut butter until smooth. Add both sugars and continue to mix until smooth.
• Add eggs, one at a time, mixing well after each addition. In a large bowl, whisk together flour, baking powder, baking soda, and salt. With the mixer running, add flour mixture in two batches, mixing well after each addition. Continue mixing until a dough forms. Form dough into a ball and wrap with plastic wrap; refrigerate until firm, at least 4 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll dough into 1 1/2-inch balls. Place on prepared baking sheet about 2 inches apart. Press down on each dough ball using the tines of a fork, once vertically and once horizontally, to make a crosshatch pattern on the cookies. Sprinkle with sugar and transfer to oven. Bake 14 to 16 minutes, rotating baking sheet once during baking. Let cool completely.
• Place 1 scoop of ice cream on the bottom side of 12 cookies. Top with remaining cookies to form sandwiches. Serve immediately or wrap individually using plastic wrap. Keep frozen up to 1 month.

GLUTEN-FREE CHICKPEA-FLOUR CHOCOLATE CHUNK COOKIES WITH PEANUT BUTTER AND OATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease 2 baking sheets.
• Beat butter, brown sugar, egg, peanut butter, and vanilla extract together in a bowl until smooth. Mix chickpea flour, cornstarch, baking powder, and salt in a separate bowl; add to butter mixture and mix thoroughly into a cookie dough. Fold chocolate, oats, and nuts into the dough.
• Chill dough in refrigerator for at least 15 minutes.
• Roll cookie dough into heaping tablespoon-sized balls and arrange on the prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 13 minutes. Let cookies cool on baking rack for 2 to 3 minutes before removing to a wire rack to cool completely.

CHICKPEA FLOUR CHOCOLATE CHUNK COOKIES (WITH PEANUT BUTTER AND OATS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Beat brown sugar, butter, peanut butter, egg, and vanilla extract together in a bowl.
• Whisk chickpea flour, cornstarch, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture. Stir chocolate, oats, and walnuts into peanut butter mixture until dough is evenly combined. Cover the bowl with plastic wrap and refrigerate dough until chilled, about 15 minutes.
• Form dough into tablespoon-sized balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until brown, about 12 minutes. Let cool on baking sheet for 3 to 5 minutes; transfer to a wire rack to cool completely.

PEANUT BUTTER AND CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 325F Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

PEANUT BUTTER AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix brown sugar, butter, and eggs together in a bowl until light and fluffy. Add vanilla extract.
• Stir almond flour, baking soda, and baking powder together in a separate bowl. Add to butter mixture until well blended. Stir in white chocolate chips and peanut butter.
• Place tablespoonfuls of batter 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until golden, about 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

DADDY COOKIES (GLUTEN- AND GRAIN-FREE PEANUT BUTTER AND CHOCOLATE CHIP COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix peanut butter, eggs, chocolate chips, honey, coconut flour, salt, and baking soda together in a bowl; drop by heaping tablespoon onto a baking sheet.
• Bake in the preheated oven for 10 minutes. Turn baking sheet and continue baking until cookies are crisp around the edges, about 3 minutes more.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
• COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
• STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
• BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
• Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

GLUTEN-FREE NO BAKE COOKIES - CHOCOLATE, PEANUT BUTTER, AND OATS

Steps:

• Combine the first 5 ingredients in a saucepan.
• Bring to a boil and continue to cook over a gentle boil for 90 seconds.
• Remove from heat.
• Add peanut butter and stir to melt.
• Add oats and vanilla and stir thoroughly to mix.
• Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet).
• Transfer to refrigerator and cool till set.
• * May sub almond milk for milk for dairy-free version.
• * May sub agave nectar for honey for vegan version.
• * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.

PEANUT BUTTER AND CHOCOLATE CHIP CREAM CHEESE COOKIES

Steps:

• Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling. Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard. When chilled preheat oven to 350°. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup). Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine! Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. Cool on the parchment paper or wire rack.