These soft peanut butter chips are packed with peanut butter and loaded with chocolate chips. Obviously, they are made from peanut butter, it will melt in your mouth if you serve them warmly. These cookies become my favourite new cookies because they combine two of my favourite things: Soft chocolate chip and salty butter peanut. These easy cookies become my favourite cookies.
Use Skippy-like creamy peanut butter. Chunky’s all right if you want some chunks of peanut there. I added 1 cup of butter of peanut to the cookies first, which is the most common use of the recipe, but not strong enough. 1 and 1/2 cups tasted far better, and cookies were still good in texture. If you like, you can even add some peanut butter, but the cookies are crumbling further.
These cookies are absurdly large, dense, chewy and still soft with an incredible taste. These are 100% perfect with a glass of cold milk. To make these, they’re so easy, you don’t even need a stand mixer. See the following notes because I have tried to answer all your questions and to give you a perfect grasp of how the recipe functions.
½ cup butter
6 tablespoons brown sugar
6 tablespoons white sugar
1 teaspoon vanilla extract
1 cup natural peanut butter
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup all-purpose flour
¾ cup mini semi-sweet chocolate chips
1. Preheat the oven to 375 degrees F, or at 190 degrees C.
2. Add white sugar and brown sugar cream butter or margarine in a bowl and add vanilla and egg mix well. Add the butter, the soda, and the salt and stir. Mixed well, makes sure it is blended evenly. Fill in chips and add flour.
3. Drop cookie teaspoons on a grated cookie sheet and then flatten with a bend. Bake on the edges 5-6 minutes or until the edges are brown. Don’t overcook it. Allow 5-10 minutes to cool on the cookie sheet. Then move to the refrigeration rack.
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