Kittencal's Peanutty Peanut Butter Chocolate Chip Cookies
Recipe: #14127
September 01, 2014
Categories: Desserts, Cookies, Dropped, Peanut, Christmas, Fathers Day Game/Sports Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Chocolate, more
"This is a recipe I developed. Please note if you are subbing margarine for butter, margarine has oil in it so it will most likely require a little more flour or the batter may be quite soft, for best flavor and texture I strongly suggest to use all butter, if using all margarine then you may need one cup level and one semi-heaping cup of flour, if you are using only butter then two level cups should be just fine. Baking 10 minutes will give you a crispier cookie, 8 minutes a softer cookies. This cookie dough freezes well. UPDATE: I made these using all margarine with using 2 level cups of flour, they did not spread out as much which if fine with me and seemed to take a little longer to bake, but most important, they didn't taste as good. For myself I will not be making them again using all margarine, I think though they would be fine using half butter and margarine. For the best flavor, I recommend using all butter"
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (35.6 g)
- Calories 171.6
- Total Fat - 9.8 g
- Saturated Fat - 3.4 g
- Cholesterol - 18.4 mg
- Sodium - 176.9 mg
- Total Carbohydrate - 19.4 g
- Dietary Fiber - 1.1 g
- Sugars - 11.4 g
- Protein - 2.7 g
- Calcium - 11 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. (Position oven rack to second-lowest position).
Step 2
Grease cookie sheet/s.
Step 3
In a small bowl combine flour with baking soda, salt and cinnamon.
Step 4
In a bowl of an electric mixer; cream butter for 1 minute. Add in both sugar; beat for a few minutes. Add in eggs and vanilla; beat until sugar granules are dissolved. Beat in peanut butter for about a minute.
Step 5
Add in flour mixture; beat on low speed until just combined (about 20 seconds).
Step 6
Mix in chocolate chips.
Step 7
Pinch off a heaping tablespoonful of dough and gently roll into a ball. Coat dough balls into sugar then place onto cookie sheet spacing a few inches between dough balls (the dough does spread while baking). Flatten with a fork into criss-cross design.
Step 8
Bake 8 minutes for softer texture, 10 minutes for crispy texture.
Step 9
Allow to cool for 10 minutes on cookie sheet then remove to a cookie rack.
Tips
No special items needed.
3 Reviews
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