by 
There were 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 delightful 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 incredible result. As an alternative to carrying out this far-fetched scenario, you may replicate the results with this peanut butter chocolate chip cookies recipe.
This recipe is no more difficult than creating regular chocolate chip cookies. In other words, these are easy cookies to make. You can find a couple of tips included that will make sure 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 agree to 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 big egg, cup of honey, 6 ounces of semi-sweet chocolate chips (about half a package)
Directions
Preheat the oven to 350 degrees. Sounds easy, but correct oven temperature is one of the tricks to having chewy versus hard cookies. Numerous oven thermostats aren’t correct. It may indicate that it has preheated to 350 but could be as much as 50 degrees higher or lower than that. The perfect method to know the precise oven temperature would be to put a thermometer in the oven and then change the setting accordingly.
1. Combine the first 3 ingredients in a tiny bowl.
2. Mix the sugar and the rest of the ingredients (except the chocolate chips) in 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 into the dough.
5. Cover the dough with plastic and chill for 30 to 40 minutes. This can make the dough not so sticky and simpler to handle.
6. Roll the dough using your hands into 1-1/4 inch balls. If the size varies, cooking time should not be affected.
7. Bake cookies for 12 minutes. They may not look ready, but if your oven is genuinely at 350 degrees they are ready to be taken out of the oven even when they appear to be undercooked. Do not be tempted to leave them in longer or you are going to wind up with the hockey puck version discussed earlier.
8. Let them cool for at the least five minutes prior to removing them to wire racks. Immediately after they’re cooled they are going to seem much less fragile and will no longer appear to be undercooked.
Variations and Tips
For those who like large hunks of chocolate, you could chop chunks off of a huge chocolate bar or break up little chocolate bars and use these rather than chips.
One excellent tip is that peanut butter chocolate chip cookies are fantastic with ice cream, but that appears a bit apparent. It is also a fantastic notion to pop cold cookies in the microwave for a couple of seconds to get back that warm gooey sensation.
Recipe
Some recent Recipe sales on Amazon:
Recipes – A Cooking JournalRemember all your favorite recipes from family, friends, websites – and the backs of soup cans – with this easy-to-fill-in format….
Crockpot: 65 Delicious Crockpot Recipes For You And Your Whole Family (Crockpot Recipes, Crockpot Cookbook, Crockpot Meals)ALSO AVAILABLE IN PAPERBACK AND AUDIO BOOK!!!WANT TO LEARN DELICIOUS CROCKPOT RECIPES FOR YOU AND YOUR WHOLE FAMILY?Whether you wa…
C.R. Gibson Pocket Page Recipe Book Measuring 9″ x 9.5″ with Recipe Cards Measuring 4″ x 6″ – Kitchen GearPocket page recipe book lets you organize and store your most widely used recipes. Measuring approximately 9-Inch wide x 9.5-Inch …
Recipe
