Recipe: Yummy Speedy chocolate chip and peanut butter cookies

Speedy chocolate chip and peanut butter cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. 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. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. 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 a medium bowl, cream together the butter and sugar. You can cook Speedy chocolate chip and peanut butter cookies using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Speedy chocolate chip and peanut butter cookies

1. It's 110 g of butter.
2. Prepare 150 g of granulated sugar (could use a mix of brown and granulated).
3. Prepare 1 tsp of vanilla extract.
4. It's 1 of egg, beaten.
5. It's 2 tablespoons of peanut butter (can leave out or replace with Nutella or another nut butter).
6. It's 210 g of self raising flour.
7. Prepare 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).

Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. In a medium bowl, stir together sugar, peanut butter, egg, and baking soda.

Speedy chocolate chip and peanut butter cookies instructions

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..

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. Drop by rounded tablespoonfuls onto ungreased baking sheets. Big fat peanut butter oatmeal chocolate chip cookies are easy, thick, and exploding with peanut butter, oats, and chocolate chips to satisfy your cookie cravings. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture.