Recipe: Delicious Speedy chocolate chip and peanut butter cookies

Speedy chocolate chip and peanut butter cookies. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Mix together the first four ingredients until well combined. Add the chocolate chips and mix well. Place a spoonful of dough on cookie sheets and flatten just a little bit.

In my opinion, a warm Peanut Butter Chocolate Chip Cookie is so much better. Use creamy peanut butter like Skippy. Chunky is ok if you want some peanut chunks in it. You can have Speedy chocolate chip and peanut butter cookies using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Speedy chocolate chip and peanut butter cookies

1. You need 110 g of butter.
2. Prepare 150 g of granulated sugar (could use a mix of brown and granulated).
3. You need 1 tsp of vanilla extract.
4. Prepare 1 of egg, beaten.
5. Prepare 2 tablespoons of peanut butter (can leave out or replace with Nutella or another nut butter).
6. Prepare 210 g of self raising flour.
7. You need half of teaspoon bicarbonate of soda.
8. It's half of teaspoon salt.
9. You need 100 g of chocolate chips (we chopped up some 70% dark choc to reduce the sugar content).

In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Peanut Butter Chip Chocolate Cookies Peanut Butter Chip Chocolate Cookies.

Speedy chocolate chip and peanut butter cookies step by step

1. Slightly melt the butter in a microwave (30 seconds on high). Stir into the sugar until completely mixed.
2. Stir vanilla and egg into butter and sugar. Mix in the peanut butter..
3. Combine the flour and bicarbonate of soda. Add half to the mix and mix well. Gradually add the other half until fully incorporated..
4. Add the chocolate chips and stir until evenly mixed..
5. Use a tablespoon to measure your dough. Gently roll the dough into balls and place them at least an inch apart on a greased and lined baking tray. Lightly press down with a fork to slightly flatten each cookie..
6. Cook on 220˚c for 10 minutes max. The cookies will still be soft so don't be tempted to cook until crisp as they will be over-baked when they are cooled..

Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. Chocolate-Swirled Peanut Butter Cookies Our kids' most-requested cookies are peanut butter and chocolate chip, so I created this combination. The two doughs swirled together create a marbled pattern that's so pretty, the cookies don't need additional decorations!