Easy Chocolate Peanut Butter Cookies Recipe

How Do You Store This Chocolate Cookie Recipe?

Allow the cookies to cool all the way after baking them. Once they haveadequately cooled, you can put them into a sealed storage container with alid. These easy chocolate peanut butter cookies will last around 2 weeks ifthey are appropriately stored. You don’t need to put them in the refrigerator,and they will last perfectly on the counter or in your pantry.

Chocolate Peanut Butter Cookies Ingredients

* All-purpose flour * Unsweetened cocoa * Baking soda * Salt * Granulated sugar * Packed brown sugar * Unsalted butter * Creamy peanut butter * Vanilla * Egg * Powdered Sugar

How Do You Know When Cookies Are Done?

You will be able to tell that the surprise cookies are done when the edgeshave set up, and the centers appear to be slightly soft. You don’t want tooverbake them, or they will become hard. If you pull them out of the oven whenthey are just a little underdone, they will finish baking on the cookie sheet.

Can I Use Crunchy Peanut Butter Instead Of Creamy?

Yes, absolutely! If you don’t have creamy peanut butter or just prefer theflavor and texture of crunchy peanut butter, give it a try. I prefer thesoftness of the creamy peanut butter, but when you use crunchy, it gives thema whole new texture that’s also delicious.You could also mix half creamy and half crunchy peanut butter too. That givesyou a subtle crunch that’s also really good.


As soon as the weather warms up, I get way into zucchini. From Lemon ZucchiniCake to Zucchini Cookies, I fully believe zucchini belongs in allllllll thebaked goods.Don’t believe me? Take a look at these 10 Zucchini Desserts and I bet you’llchange your mind.Zucchini is perfect for adding to baked goods because the delicate flavorallows it to blend in perfectly with sweet cake or bread batters. It alsokeeps baked goods moist without having to add a lot of extra oil or fat to therecipe.Everyone has come across a giant zucchini or two during the summer. You knowwhat I’m talking about – zucchini that got left a bit too long on the vine andare a little too fibrous to enjoy on their own.Those big zucchini are perfect for baking!Whenever I bake with zucchini, whether it be in a cake or in zucchini muffins,I always grate it super fine because it practically disappears into thebatter. Most of the time, you probably wouldn’t even know it’s there if youcan’t see it!My dad, who is not fond of the green squash, noshed down a couple of theseChocolate Zucchini Muffins in a matter minutes, and proclaimed them freakingdelicious.And I have to say, I totally agree with him.

Nutrition Information:

Yield: 12 Serving Size: 1 Amount Per Serving:Calories: 207Total Fat: 7gSaturated Fat: 1gTrans Fat:0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 188mgCarbohydrates: 32gFiber:1gSugar: 14gProtein: 4gEasy Chocolate Peanut Butter Cookies RecipeThese delicious chocolate peanut butter cookies will leave you yearning formore. They are decadent, sweet, and perfect for all occasions. You can makethese surprise cookies with 11 ingredients and 10 minutes of prep time!This chocolate peanut butter cookie recipe has easily become one of my go-tocookies because the flavor is out of this world. Whether you are hosting aparty, having a holiday cookie exchange, or are just craving something sweet,these peanut butter filled cookies should be on your radar. So, if you want adessert that will win over any crowd, make these peanut butter and chocolatecookies, and they will disappear before your eyes.

Can I Use Salted Butter Instead Of Unsalted?

Yes, you could use salted butter instead of unsalted butter if that’s what youhave. It’s imperative to omit the salt from the recipe if you use saltedbutter. Otherwise, these cocoa peanut butter cookies will be extremely saltyand not very good.”

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