I wanted to make some cookies with peanut butter for quite some time… it finally happened! Yay! I really love my Cookie Friday! ;))
T.G.I.C.F.! I hope you are not allergic to peanuts. That would be bad. No cookies for you then. Sorry ;)
For everybody else – take a seat, grab a glass of milk and a cookie. I am pretty sure you will like them. Crunchy on the outside and soft and little bit chewy on the inside. Sounds good, right? This is one of those cookies where you get very different results when playing with the baking times. If you bake them as recommended in the recipe, you get those outside crunchy – inside soft cookies. Bake them longer and you will have very crisp cookies (also a bit dry) – so take a look at the cookies when baking and decide. I would always go for the soft, slightly under-baked inside :)
INGREDIENTS / ZUTATEN
1/2 cup (115g) butter
1 cup (220g) peanut butter
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking powder
1/2 tsp. salt
1 3/4 cups (230g) all-purpose flour
2/3 cup (100g) semi-sweet chocolate chips
115g Butter
220g Erdnussbutter
100g Zucker
100g brauner Zucker
1 Ei
1 TL Vanille Extrakt
1 TL Backpulver
1/2 TL Salz
230g Mehl (Type 405)
100g Zartbitter-Schokoladendrops
DIRECTIONS / ZUBEREITUNG
2. In a large bowl beat the butter on high speed until light in color. Add the peanut butter and two sugars and mix until all is well combined. Add the egg and vanilla extract and mix until well combined.
3. Mix flour, baking powder and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold in (force them in if they try to escape). Form little balls (approx. the amount of a tablespoon) and press together to get flattened cookies. Place on the baking sheets with enough space inbetween. Bake for 10-12 minutes – they should have some color, but still soft in the center. Take out of the oven and let cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely.
2. Die Butter in einer großen Schüssel auf höchster Stufe aufschlagen, bis sie hell ist. Erdnussbutter und die beiden Zuckersorten zugeben und alles gut verrühren. Ei und Vanille Extrakt zugeben und unterrühren – es sollte sich alles gut verbunden haben.
3. Das Mehl mit Backpulver und Salz vermischen und dann mit in die Schüssel geben und nur kurz verrühren. Die Schokoladendrops zugeben und unterheben (kann sein, dass sie das nicht wollen – dann einfach reinpressen). Kleine Kugeln formen (etwa die Menge eines Esslöffels) und zu flachen Cookies formen. Mit genügend Abstand auf die vorbereiteten Bleche legen. Die Cookies für 10-12 Minuten backen – sie sollten leicht Farbe bekommen haben und in der Mitte noch relativ weich sein. Aus dem Ofen nehmen und auf den Blechen noch etwa 5 Minuten abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Peanut Butter Chocolate Chip Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 30
- Yield: 24 1x
Ingredients
- 1/2 cup (115g) butter
- 1 cup (220g) peanut butter
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cups (230g) all-purpose flour
- 2/3 cup (100g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350˚F (180°C). Line two baking sheets with baking parchment and set aside.
- In a large bowl beat the butter on high speed until light in color. Add the peanut butter and two sugars and mix until all is well combined. Add the egg and vanilla extract and mix until well combined.
- Mix flour, baking powder and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold in (force them in if they try to escape). Form little balls (approx. the amount of a tablespoon) and press together to get flattened cookies. Place on the baking sheets with enough space inbetween. Bake for 10-12 minutes – they should have some color, but still soft in the center. Take out of the oven and let cool down on the baking sheets for about 5 minutes – then transfer to a wire rack and let cool down completely.
Notes
- Enjoy baking!
Und weil eine Sorte Kekse nicht reicht, haben wir nicht nur für die Banana Snickerdoodles, sondern auch für diese hier, schon alles eingekauf =) Hoffe, sie schmecken mindestens so gut, wie sie aussehen (und davon gehe ich aus). Natürlich werde ich dann morgen berichten ;)
Wobei ich ja zugeben muss, dass es so ziemlich jedes deiner Rezepte in unser Nachbackglas geschafft hat :D
Liebe Grüße und noch einen schönen Abend!
Rike