HOW TO KEEP PEANUT BUTTER CHOCOLATE CHIP COOKIES SOFT
You don’t need to do anything special to these cookies to make them stay soft.They come out of the oven really soft, gooey, and tender, and they will STAYsoft for days after they’ve cooled. Something about the ratio of ingredientsin this recipe really works. You won’t believe it!
WHAT KIND OF PEANUT BUTTER TO USE IN PEANUT BUTTER CHOCOLATE CHIP COOKIES
For the cookies you see here, I used regular old Jif peanut butter. It’s notunsweetened peanut butter or natural peanut butter.You can use crunchy or creamy peanut butter, but I prefer creamy. If you usean all-natural peanut butter here, you might not get quite the same resultbecause sometimes those types of products can be a little more oily.
A Healthier Peanut Butter Cookie
Cookies are meant for dessert, plain and simple. So we want to be clear upfront that these cookies aren’t low in calories, and they still have someadded sugars (maple syrup is an added sugar even though it’s less processedthan white sugar. Chocolate chips are, naturally, chocolate, and thereforesweet.)But these cookies are a little different in ways that make them a healthiertreat for your kids. First of all, they’re 100% whole grain, so they have someadded fiber and vitamins compared to a white flour treat.Second, they contain HALF the added sweetener compared to typical peanutbutter cookies!Third, there are only four tablespoons of butter in the recipe, so the ratioof fats is skewed more in favor of the healthy monosaturated fats in peanutbutter, and less toward saturated fat.When you’re baking at home, it also just feels good to know and trust youringredients and your process. These are still a treat and you should approachthem as such, but you can also pat yourself on the back for going with ahealthier version of a traditional classic. Enjoy!
Soft, Delicious Peanut Butter Cookies
Are you suspicious of a “healthy” cookie recipe? That’s understandable. No onewants to sacrifice the experience of enjoying a scrumptious dessert for thesake of wholesomeness alone.But with these cookies, there’s no compromise. Just one bite of these healthypeanut butter cookies will make your kids do that cute little happy-fooddance.That’s because in spite of their bumped-up nutrition, these cookies aredeliciously sweet and nutty. They have the soft, chewy texture everyone lovesin a peanut butter cookie. And also, you know, chocolate.So go ahead and bake up a batch. You’ll be glad you did.
These soft peanut butter chocolate chip cookies taste like a Reese’s cup,
in cookie form! So soft & tender, with tons of peanut butter and chocolateflavor.Today I am bringing you the best cookie recipe I have made in a long time!These soft peanut butter chocolate chip cookies are my new favorite. In fact,I think they are a little too dangerous for me to keep around. I keep findingmyself going back to the kitchen for another one, over and over againthroughout the day!Baking cookies is one of my favorite things to do, because you get a warm,comforting treat with a minimal investment of time. Some of my most popularcookie recipes include these Soft Cut-Out Sugar Cookies, these BrookieCookies, and these Cherry Cheesecake Thumbprint Cookies.And now I’m adding these unbelievably soft and peanut-butter-y chocolate chipcookies to the list. They are just bursting with peanut butter flavor, and areloaded with melty chocolate. Such a comforting treat for after school or for adecadent dessert.Get your glass of milk ready!
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!
Recipe // Hummingbird Bakery Peanut Butter Cookies
Peanut butter and chocolate baked together into soft, chewy goodness andwashed down with a large glass of ice cold milk. It doesn’t get much betterthan that.Hummingbird Bakery Peanut Butter Cookies (via):1 stick plus 6 tbsp unsalted butter, room temperature 1 cup sugar1 cup light brown sugar, packed 2 eggs 1/2 tsp vanilla extract 1 cup crunchy peanut butter 2 2/3 cups all-purpose flour 2 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chocolate chips, chopped parchment paperPreheat the oven to 325 degrees. In a freestanding electric mixer with apaddle attachment or a handheld electric whisk, cream together the butter andsugar until light and fluffy. Add the eggs one at a time, mixing well andscraping down the sides of the bowl after each addition. Turn the mixer toslow and beat in the vanilla and peanut butter. Add the flour, baking soda,and salt; mix well until a smooth dough is formed. Stir in the chocolate chipsuntil evenly dispersed. Drop 12 equal amounts of cookie dough on each preparedbaking sheet and bake 10 minutes or until golden brown around the edges. Letcookies cool slightly on the baking sheet before transferring to a wire rackto cool completely.”