Peanut Butter Chocolate Chip Cookies Recipe Step By Step Guide

Peanut Butter Chocolate Chip Cookies Recipe Step By Step Guide:- Peanut Butter Chocolate Chip Cookies are a slice and bake shortbread recipe that is simple to prepare and have a texture that is so soft that it melts in your mouth, a flavour that is faintly reminiscent of peanut butter, and a generous amount of chocolate chips.

Peanut Butter Chocolate Chip Cookies Recipe Step By Step Guide

INGREDIENTS

• US Customary
• Metric
• 1/2 cup unsalted butter, at room temperature (important!)
• 1/3 cup creamy peanut butter (I like Jif)
• 1/2 tsp vanilla extract
• 1 1/4 cups all purpose flour
• 1/4 cup confectioner’s sugar Note: you can also use granulated sugar.
• scant 1/2 tsp sea salt
• 3/4 cup chocolate chips of your choice, milk or dark

Also see:- Thin Mint Cookies Easiest Recipe Ever

INSTRUCTIONS

1. You can use a stand mixer, a hand mixer, or a wooden spoon to mix the butter and peanut butter.
2. Make sure that the peanut butter and butter are well mixed and smooth. Add the vanilla and mix it in.
3. Mix the flour, sugar, and salt together until the dough stops being dry.
4. Spread the dough out on waxed paper and then fold in the chocolate chips. Pull the dough together slowly and make a log shape with it.
5. If it’s still crumbly, use your hands to work it together until it stays put. Smooth out the form as you roll it up in the paper.
6. Put the ends together tightly and put it in the fridge for at least two hours. The length of the log will be between 7 1/2 and 8 inches.
7. Warm the oven up to 350F while the dough chills.
8. Use a sharp knife to cut the log into pieces. About 1/2 inch thick, not too thin, just right. Just smush the dough back together if a slice falls apart. The discs don’t have to be perfect.
9. Place the cookies on a baking sheet lined with parchment paper or Silpat. Bake at 350F for 12 to 14 minutes, based on how thick the cookies are.
10. It may look like the cookies aren’t done because they won’t be browned. One great thing about shortbread cookies is that they break up easily and melt in your mouth.
11. For five minutes, let the cookies cool on the pan before moving them to a rack.