Peanut Butter Chocolate Chip Cookies
2015-11-20
- Yield : 36 to 48
- Servings : 36 to 48
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 50m
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Nutritional Info
This information is per serving.
-
Calories
105 -
Calories From Fat
55 -
Total Fat
6g -
Saturated Fat
3g -
Trans Fat
0g -
Cholesterol
15mg -
Sodium
50mg -
Carbohydrates
13g -
Dietary Fiber
0.6g -
Sugar
8g -
Added Sugar
5.5g -
Protein
1.5g -
Serving Size:
1 cookie (21 g)
An advertisement slogan for a popular candy states, “Chocolate and peanut butter are two great tastes that taste great together.” You can buy peanut butter chocolate chip cookies made with artificial flavors, high fructose corn syrup, and partially hydrogenated oil, or make these simple Peanut Butter Chocolate Chip Cookies with no preservatives, HFCS, partially hydrogenated oil, or artificial flavors.
Nutriton information is the average for 36 cookies. Average number of calories for 48 cookies is about 80.
Peanut Allergy
If you or someone you know is allergic to peanuts, you can substitute almond or other nut butter for peanut butter.
Cook’s Tip
For uniform looking cookies, roll into 1-inch (2.5 cm) balls and space about 2-inches (5 cm) apart. If dough is too soft to roll, refrigerate at least 1 hour.
Other Cookie Recipes
Ingredients
- 1/2 cup (113 g) butter or margarine, softened
- 1/2 cup (130 g) crunchy peanut butter
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1/2 teaspoon (2.5 ml) pure vanilla extract
- 1 1/4 cups (170 g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 cup (170 g) semisweet chocolate chips
Method of Preparation
Step 1
In a medium mixing bowl combine flour and baking soda using a spoon or whisk.
Step 2
In a large mixing bowl, cream butter and peanut butter until well blended. Gradually add brown and granulated sugar beating until mixture is light and fluffy. Add egg and vanilla, and beat until well blended.
Step 3
Add the flour mixing until the flour is moistened. Stir in chocolate chips.
Step 4
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
Step 5
Drop dough by rounded teaspoonfuls about 2 inches (5 cm) apart onto ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned. Rest 2 to 3 minutes to firm up and then transfer cookies to wire racks to cool. Store cookies in an airtight container or freeze.
