240g crunchy peanut butter



How to make Flourless Peanut Butter Chocolate Chip Cookies


* Preheat oven: To 350 degrees. Line baking sheets with a silicon baking mat or parchment paper. * Make batter: In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined. Fold in chocolate chips. * Bake: Drop by rounded tablespoon onto the prepared baking sheets and space them 2 inches apart. Press down each cookie with your hand to flatten slightly. (They tend to puff up a bit if you do not). Bake for 12 minutes or until the cookies look set. They will continue to cook as they cool on the baking sheet. * Cool: Allow the cookies to cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely. * Store: In an airtight container for up to 5 days at room temperature. * Freeze: Leftover baked cookies can be stored in the freezer for up to 3 months. Unbaked cookies can be rolled out and placed on a baking sheet in the freezer until frozen. Transfer to a ziplock bag and freeze for up to 3 months. To reheat simply allow the cookies to come to room temperature while the oven preheats.These Flourless Peanut Butter Chocolate Chip Cookies have tons of flavor. Youcan’t go wrong with the peanut butter + chocolate combo! If you are a fan ofpeanut butter like myself you will love these cookies!

HOW TO STORE PEANUT BUTTER CHOCOLATE CHIP COOKIES


These cookies will keep at room temperature, in a zip-top bag or airtightcontainer, for around 5 to 7 days. Or, they can be frozen. They will stay goodin the freezer for 2 to 3 months.If you want to make the dough ahead, just cut back on the flour a bit, as itwill become drier as it sits. If you find that your dough has become too dryand crumbly after sitting, you can moisten it back up by working in a fewtablespoons of cream.Sometimes I really like to make cookie dough and freeze it. To do this, scoopthe dough into 1.5-tablespoon balls and place on a baking sheet in thefreezer. Once they’re frozen solid, transfer them to a zip-top bag and keepthem in the freezer for 2 to 3 months. Whenever the craving for a freshlybaked cookie hits, just place the frozen dough balls on a parchment-linedbaking sheet and bake.You won’t believe how tasty these peanut butter chocolate chip cookies are!They’re soft, and so tender they practically melt in your mouth, with tons ofrich chocolate in every bite. So, so good! This post contains affiliate sales links.These soft peanut butter chocolate chip cookies taste like a Reese’s cup, incookie form! So soft & tender, with tons of peanut butter and chocolateflavor.Course: Dessert, SnackCuisine: AmericanKeyword: easy peanut butter chocolate chip cookies, homemade peanut butterchocolate chip cookies, peanut butter chocolate chip cookie recipe, peanutbutter chocolate chip cookiesServings: 32 cookies (approx.)Calories: 191 kcal 1. Preheat the oven to 375 degrees F, and line baking sheets with parchment paper. 2. Place the peanut butter, butter, brown sugar, and sugar in a large mixing bowl and cream on medium-high speed for 5 full minutes (the mixture should look very pale and fluffy). 3. Beat in the egg and the egg yolk, until smooth. 4. Add the flour, cornstarch, baking soda, and salt, mixing in on low speed until just barely combined. 5. Fold in the chocolate chips, and scoop 1.5-tablespoon balls of dough onto the prepared baking sheets. 6. Bake for 7 to 9 minutes, or until just barely beginning to turn golden on the bottoms. 7. Cool for 10 minutes on the baking sheet, and serve. Nutrition FactsSoft Peanut Butter Chocolate Chip CookiesAmount Per ServingCalories 191 Calories from Fat 99% Daily Value*Fat 11g17%Saturated Fat 5g31%Cholesterol 24mg8%Sodium 155mg7%Potassium 68mg2%Carbohydrates 20g7%Sugar 13g14%Protein 3g6%Vitamin A 170IU3%Vitamin C 0.1mg0%Calcium 23mg2%Iron 0.6mg3%* Percent Daily Values are based on a 2000 calorie diet.Hummingbird Bakery’s Chocolate Chip CookiesYears back when I was job-seeking, I didn’t have much to do at home, apartfrom sending out my CV and going out for job interview. It was really boringat home waiting for my potential employers to call… My extreme boredom has prompted me to create an ideal cookie recipe by trialand error and in my Keroppi (*see below) notebook, I wrote “my favouritechocolate chip cookies: 1/2 cup butter, 1 cup brown sugar, 1 egg, 1/4 tspvanilla, 1 1/4 cup plain flour, 1/4 tsp salt, 1 tsp baking powder and 150groughly chopped chocolate”. Strangely, I was shocked to see that the chocolatechip cookies recipe from the book, The Hummingbird Bakery Cookbook by TarekMalouf, is very similar to my experimental cookies. I was excited showing myhusband the similarities and his eyebrows raised instantly with his skepticallook. For a second thought, my husband came to me later and said “Hey, wherenot bake these cookies again? I think that I really miss eating thesecookies…” and here they are… I’ve baked the Hummingbird Bakery’s version with chocolate chip and my versionwith chopped chocolate. We think that both versions taste quite the same butmy son likes the Hummingbird Bakery’s one more because they are sweeter withlesser amount of dark chocolate. — The Hummingbird Bakery’s Chocolate Chip Cookies — My self-formulated Chocolate Chip Cookies Here’s the recipe from the book, The Hummingbird Bakery Cookbook by TarekMalouf (with my version in blue) Make 24 225g unsalted butter, at roomtemperature (250g) 350g soft light brown sugar (360g) 2 eggs (same) 1/4 tspvanilla extract (same) 400g plain flour (375g) 1/2 tsp salt (same) 2 1/2 tspbicarbonate of soda (2 tsp baking powder) 225g dark chocolate, roughly chopped(300g dark chocolate) 4 baking trays, lined with greaseproof paper Preheat oven to 170°C. Put thebutter and sugar in a free-standing electric mixer with a paddle attachmentand cream until light and fluffy. Add the eggs one at a time, mixing well andscraping any unmixed ingredients from the sides of the bowl with a rubberspatula after each addition. Turn the mixer down to slow speed and beat in thevanilla extract. Add the flour, salt and bicarbonate of soda and mix welluntil a smooth dough is formed. Stir in the chopped chocolate until evenlydispersed. Arrange 6 equal amount of cookie dough on each prepared bakingtray. Make sure that the cookies are spaced apart to allow for spreading whilebaking. Bake in preheated oven for about 10 min or until golden brown aroundthe edges and quite flat. Leave the cookies to cool slightly on the traysbefore out onto wire cooling rack to cool completely. The cookies should besoft and chewy.Note: Using 1/4 of each recipe, I’ve baked 18 medium sized HummingbirdBakery’s cookies and 28 medium sized my version of cookies. *Keroppi is aSanrio frog character with large eyes and a V-shaped mouth. Happy BakingPlease support me and like me at Facebook.

Flourless Peanut Butter Chocolate Chip Cookies


Flourless Peanut Butter Chocolate Chip Cookies. Gluten-Free and ready in lessthan 20 minutes! * 1 cup creamy peanut butter * 1/2 cup granulated sugar * 1/4 cup light brown sugar * 1 large egg * 1/4 teaspoon salt * 1/2 teaspoon vanilla extract * 1/2 teaspoon baking soda * 3/4 cup semi sweet chocolate chips * Preheat oven to 350 degrees. Line baking sheets with a silicon baking mat or parchment paper. * In a large bowl add peanut butter, both sugars, egg, salt, vanilla and baking soda until combined. * Fold in chocolate chips. * Drop by rounded tablespoon onto the prepared baking sheets and space them 2 inches apart. Press down each cookie with your hand to flatten slightly. * Bake for 12 minutes. * Allow the cookies to cool on the baking sheet for a couple of minutes then transfer to a wire rack to cool completely.Nutrition FactsFlourless Peanut Butter Chocolate Chip CookiesAmount Per ServingCalories 123 Calories from Fat 72% Daily Value*Fat 8g12%Saturated Fat 2g13%Cholesterol 7mg2%Sodium 100mg4%Potassium 107mg3%Carbohydrates 11g4%Fiber 1g4%Sugar 9g10%Protein 3g6%Vitamin A 13IU0%Calcium 11mg1%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.Originally published Sep 12, 2016

HOW TO BAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES


One of the biggest factors in baking soft cookies is the bake time. It’s socritical!Please, please don’t over bake your cookies. They should actually come out ofthe oven when they look just a little bit under-done. This is because ofcarry-over cooking (the idea that things will continue to cook even afterthey’ve been removed from the heat). The residual heat of the baking sheet andof the cookies themselves will continue to cook them, even after they’re takenout of the oven.Check your cookies after 8 minutes. If they look like they’re just barelybeginning to turn golden on the bottoms, take them out. They will probablylook puffy and may even be glistening with moisture a little bit towards thecenter. That’s ok! They will firm up as they cool and they will also sink downa little.For lots more great info on how to bake soft cookies that truly stay that way,sign up for my free email series “5 Secrets to Baking Impossibly SoftCookies.”

HOW TO MAKE PEANUT BUTTER CHOCOLATE CHIP COOKIES


To make this incredibly indulgent treat, start by creaming the peanut butter,butter, and sugars together in a big mixing bowl with an electric mixer. Creamit for a full 5 minutes on medium-high speed, so that it becomes really paleand fluffy.Next, add your egg and egg yolk.When the eggs are fully incorporated, add the flour, cornstarch, baking soda,and salt.I love to add cornstarch to all my cookie recipes because it helps keep themsoft and tender. Please be sure to use cornstarch, which is white, powdery,and flavorless, as opposed to cornmeal, which is yellow, grainy, and tasteslike, well, corn.For the salt, I personally like a little more salt in my peanut buttercookies. I feel like it brings out the peanut butter flavor more. But if youare not a fan, feel free to cut back a little on the amount listed below.Once your dough has just barely come together, fold in the chips and startscooping!

Flourless Peanut Butter Chocolate Chip Cookies


Are you ready for the the easiest cookie recipe ever!? These cookies can bemade in one bowl without a mixer and only require 8 simple ingredients! Theyare also healthier and gluten free! No flour is added to these cookies. Justpeanut butter, light brown sugar, granulated sugar, vanilla, egg, baking soda,salt and chocolate chips. That’s it!These flourless cookies are perfectly chewy with a slight crispness and meltin your mouth. All you need is 5 minutes of prep time to whip up thesecookies.

WHAT KIND OF CHIPS TO USE IN PEANUT BUTTER CHOCOLATE CHIP COOKIES


I am partial to milk chocolate chips in this recipe, because I think themilder flavor really allows the peanut butter to shine. These cookies taste alot like Reese’s peanut butter cups, but in cookie form!If you don’t have or don’t want to use milk chocolate chips, you can use semi-sweet or bittersweet or whatever kind of chips you have on hand!”

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