Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chocolate peanut butter cookies #mycookbook. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Chocolate peanut butter cookies #mycookbook is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Chocolate peanut butter cookies #mycookbook is something that I have loved my whole life. They’re fine and they look fantastic.
Chocolate peanut butter cookies are the best of both worlds. If you love soft chewy peanut butter cookies this chocolate version is for you! Nice and soft and full of chocolate peanut buttery flavor!
To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate peanut butter cookies #mycookbook using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chocolate peanut butter cookies #mycookbook:
- Take 175 grams plain flour
- Take Half a teaspoon baking powder
- Prepare 30 grams cocoa
- Make ready 100 grams granulated sugar
- Take 100 grams soft brown sugar
- Take 120 grams soft butter
- Make ready 1 egg
- Prepare Vanilla essence
- Make ready 100 grams peanut butter chips
Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft and loaded with peanut butter and chocolate flavor. How to Make Peanut Butter Oatmeal Chocolate Chip Cookies. Cookies made with natural peanut butter are crumbly with a sandy texture. I recommend using Jif or Skippy.
Steps to make Chocolate peanut butter cookies #mycookbook:
- Sift together the flour, cocoa, baking powder and a pinch of salt.
- Cream together the butter and sugars till soft.
- Add the egg, beat well then stir in the dry ingredients and the peanut butter chips.
- Place spoonfuls of the mixture on a greased baking sheet, leaving plenty of space between them to allow for spreading.
- Bake for 9 minutes at 190 degrees. When cooked, leave on the tray for t minutes to firm up before placing the cookies on a cooling rack.
You can use creamy or crunchy, but I prefer creamy peanut butter as crunchy can make the cookies taste a little dry. The third is a soft chocolate cookie wrapped around a peanut butter filling and bakes into peanut butter cup cookies. My bigger changes were to the chocolate cookie itself; I increased the amount of cocoa and decreased the amount of flour for a dark, more intensely chocolate cookie. These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are. Add the oats, peanut butter, vanilla and salt, and stir to combine.
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