Best 10 Yummy Chocolate Peanut Butter Cookies Recipes

CHEWY HOLLOW CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar and brown sugar together in a large bowl using an electric mixer until smooth and fluffy; beat in peanut butter until smooth. Beat eggs and vanilla extract into sugar mixture until creamy. Mix flour and baking soda into sugar mixture until dough is just mixed; fold in chocolate chips. Form dough into ping pong ball-size balls and arrange on a baking sheet.
• Bake in the preheated oven until cookies are golden brown, about 20 minutes. Cool cookies on the baking sheet for 10 minutes.

YUMMY CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and peanut butter. Beat in the milk, egg and vanilla. Stir together the cocoa powder and hot water until cocoa is dissolved; stir into the peanut butter mixture. Combine the flour, baking soda and salt; stir into the batter until well blended. Drop dough by heaping teaspoons 2 inches apart onto the prepared cookie sheets. Use a fork to make a criss-cross pattern on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

YUMMY NO BAKE CHOCOLATE PEANUT BUTTER AND OATMEAL COOKIES!

Steps:

• Mix sugar, milk, butter, and cocoa in med sauce pan.
• Bring to a boil and let boil for 1 and 1/2 minutes.
• Remove from heat.
• Add peanut butter, oats, vanilla and stir.
• Spoon onto wax paper.
• Let stand until cookies are cool and harden.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375 degrees.
• Beat peanut butter and butter in bowl until creamy.
• Add sugar, brown sugar, cocoa, egg, vanilla and baking soda until fluffy.
• On low speed blend in flour just until blended.
• Roll rounded tablespoons full into 1 1/4 inch balls.
• Place 1 1/2 inches apart on baking sheet.
• Flatten with fork making crisscross design.
• Bake 8-10 minutes until top looks dry.
• Cool.

DELICIOUS PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together shortening, brown sugar, and peanut butter until smooth. Stir in egg, milk, and vanilla. Combine flour, baking soda, and salt; stir into the peanut butter mixture until well blended. Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

YUMMY PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
• In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

YUMMY PEANUT BUTTER COOKIES

Steps:

• Place 2 tablespoons sugar in a small dish and set aside.
• Combine sugars, peanut butter, shortening, margarine and egg in a large mixing bowl.
• Stir remaining ingredients into mixture.
• Cover and refrigerate for at least 3 hours.
• Preheat oven to 375 degrees.
• Roll dough into 1 1/4 inch balls.
• Dip each ball in sugar on one side.
• Place approximately 2-3 inches apart on an ungreased cookie sheet, sugar side up.
• Lightly press a dinner fork flat across each ball twice to make a criss cross pattern.
• Sprinkle flattened dough with light amount of sugar to "dust" the criss cross.
• Bake 9 to 10 minutes, until cookies are light brown.
• Allow cookies to cool for 2 minutes before removing from tray.
• Enjoy! ;).
• TIP- another idea is to press a Hershey's kiss into the middle of each ball prior to baking instead of flattening it with a fork for a "Peanut Butter Kiss". ;) Kids love these!

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• 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. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

CHOCOLATE-PEANUT BUTTER CANDY COOKIES

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed until creamy. Beat in peanut butter, vanilla and egg. Stir in flour, cocoa, baking soda and salt. Stir in candies. Drop dough by heaping tablespoonfuls onto cookie sheet.
• Bake 8 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.