There had been some tv commercials once that showed clumsy individuals 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 become a tasty treat. Let's add our personal twist. These two collide with a third individual carrying a bowl of cookie dough. A silly idea, but that would produce an awesome result. As an alternative to carrying out this far-fetched scenario, you may recreate the results with this peanut butter chocolate chip cookies recipe.
This recipe is no more complicated than producing regular chocolate chip cookies. In other words, these are basic cookies to make. You'll find a few pointers included which will make certain that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I believe 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 huge egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Instructions
Preheat the oven to 350 degrees. Sounds very simple, but accurate oven temperature is one of the tricks to having chewy versus hard cookies. Quite a few oven thermostats aren't correct. It could indicate that it has preheated to 350 but might be as much as 50 degrees higher or lower than that. The perfect method to know the exact oven temperature would be to put a thermometer in the oven and after that change the setting accordingly.
1. Combine the first 3 ingredients inside a small 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 in to the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This will make the dough not so sticky and simpler to handle.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be effected.
7. Bake cookies for 12 minutes. They could not look ready, but if your oven is really at 350 degrees they are ready to be taken out from the oven even when they appear to be undercooked. Don't be tempted to leave them in longer or you'll end up with the hockey puck version previously mentioned.
8. Let them cool for a minimum of 5 minutes before removing them to wire racks. Just after they are cooled they're going to appear much less fragile and will no longer seem to be undercooked.
Variations and Ideas
For those who like large hunks of chocolate, you may chop chunks off of a large chocolate bar or break up tiny chocolate bars and use these as an alternative to chips.
One good tip is that peanut butter chocolate chip cookies are terrific with ice cream, but that seems a little apparent. It's also a great idea to pop cold cookies in the microwave for a handful of seconds to get back that warm gooey sensation.
This recipe is no more complicated than producing regular chocolate chip cookies. In other words, these are basic cookies to make. You'll find a few pointers included which will make certain that your cookies come out soft and chewy, not like peanut butter and chocolate chip hockey pucks.
I believe 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 huge egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Instructions
Preheat the oven to 350 degrees. Sounds very simple, but accurate oven temperature is one of the tricks to having chewy versus hard cookies. Quite a few oven thermostats aren't correct. It could indicate that it has preheated to 350 but might be as much as 50 degrees higher or lower than that. The perfect method to know the exact oven temperature would be to put a thermometer in the oven and after that change the setting accordingly.
1. Combine the first 3 ingredients inside a small 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 in to the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This will make the dough not so sticky and simpler to handle.
6. Roll the dough with your hands into 1-1/4 inch balls. If the size varies, cooking time should not be effected.
7. Bake cookies for 12 minutes. They could not look ready, but if your oven is really at 350 degrees they are ready to be taken out from the oven even when they appear to be undercooked. Don't be tempted to leave them in longer or you'll end up with the hockey puck version previously mentioned.
8. Let them cool for a minimum of 5 minutes before removing them to wire racks. Just after they are cooled they're going to appear much less fragile and will no longer seem to be undercooked.
Variations and Ideas
For those who like large hunks of chocolate, you may chop chunks off of a large chocolate bar or break up tiny chocolate bars and use these as an alternative to chips.
One good tip is that peanut butter chocolate chip cookies are terrific with ice cream, but that seems a little apparent. It's also a great idea to pop cold cookies in the microwave for a handful of seconds to get back that warm gooey sensation.
About the Author:
The author loves chocolate chip cookies and features a web page dedicated to it. There you are able to find your favorite chocolate chip cookie recipe like recipe for peanut butter chocolate chip cookies. Also go here chocolate chip cookie for other recipes.
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