There are fewer sweet flavor combinations better than peanut butter and chocolate (chocolate and mint is also a good one). Now, when I went to make this recipe, I accidentally bought crunchy peanut butter. As I was grabbing my wallet to zip back to the store, my husband suggested that I try the recipe with the crunchy. I did and we loved it. In fact, we loved all the cookies, each and every one. You don’t really notice that there is crunchy peanut butter aside from some of the cookies had tiny chunks of peanuts on the top. I liked it and I liked it even more that I was saved from another trip to the store.
Why do you have refrigerate cookie dough before baking?
These really are easy peanut butter chocolate chip cookies because the dough needs no refrigeration . Recipes call for refrigerating the cookie dough before baking to solidify the solids in the dough. The chilled fat takes longer to melt and in turn prevents the cookies spreading too much. These cookies don’t spread, so no refrigeration necessary which equals getting to eat the cookies sooner! If you’ve tried these Peanut Butter Chocolate Chip Cookies or any other recipe on the blog, please leave a star rating in the recipe and let me know how it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
title: “Peanut Butter Chocolate Chip Cookies” ShowToc: true date: “2024-10-10” author: “Scotty Ransom”
Storing Peanut Butter Cookies
These cookies can be stored in an airtight container for up to 2 weeks. Additionally, these cookies can be frozen and kept in the freezer for up to three months. Freeze them in an air tight container in layers. There is perhaps no greater combination than peanut butter and chocolate. They were made to be together. And they are back in action in these amazing cookies. This cookie recipe has the perfect amount of peanut butter flavor with the addition of chocolate chips.
Make sure your ingredients are fresh. This recipe uses baking soda and baking powder. Make sure both are fresh. Add baking soda to vinegar and baking powder to water. They should start bubbling right away in the liquid. In general, both should be replaced every six moths. Measure your flour correctly. Read more on how to do this below. Use room temperature butter. The butter should be cold to the touch. You should be able to easily dent it, but not push your finger all the way through. A quick way to bring butter to room temperature is to cut it into one inch pieces and leave it on the counter for 30 minutes. Bring your eggs to room temperature. To achieve room temperature eggs, place them right from the refrigerator to a bowl of luke warm water for five minutes. Use a cookie scoop. This will ensure that all of your cookies are uniform and cook evenly. You can see my favorite cookie scoop linked below.
The following steps will ensure properly measured flour. The dough can be baked right from the freezer. Preheat your oven to 350 degrees before removing from the freezer. Then bake for 12 to 14 minutes.
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If you make this great cookie recipe or any of my other recipes, make sure to leave me a comment to let me know what you think!
