Reese's Peanut Butter Baking Chips, 100g

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They are a little bit peanut buttery even though I didn’t add peanut butter to the actual cookie dough. Can I Halve this Recipe? Yes, absolutely. Halve the recipe by halving all of the ingredients. The instructions remain the same. This peanut butter chip cookie recipe is one of my easiest yet! Here’s an overview of how the recipe is made: Selecting the right ingredients is important, especially when it comes to peanut butter. This recipe calls for more peanut butter than any other recipe that makes an equivalent amount of dough. So without question, you’re guaranteed an intensely flavored cookie. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Scoop cookie dough into large balls, about 3 Tablespoons of dough per cookie (about 60g, it’s a lot!), and, if desired, roll the balls in granulated sugar. Coating in sugar is optional. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten.cup of peanut butter chips mixed into this brownie batter is the best decision I’ve ever made. I don’t think I have to convince you anymore on that front. You can make the dough ahead of time and then store it in an airtight container in the fridge overnight and bake the next day. You’ll have to pull the dough out a bit early so it can come to room temperature enough to be able to form into dough balls. Instead, I used peanut butter chips and they gave a subtle peanut butter flavor, yet not so much that the vanilla flavor was lost.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. If you want to try something a little lighter than a 3,000 lb chocolatey brownie, try my recipe for light, delicious peanut butter brownies that are perfect for parties, brunch or just for a treat with a cup of coffee. Peanut Butter Brownie Tips:

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

Room-temperature butter: Make sure your butter is cool to the touch. Here’s what room-temperature butter really means. December 8th is National Brownie Day, January 22 is National Blonde Brownie Day and February 10th is National Have a Brownie Day. If that didn’t convince you, the biggest brownie ever made was 3,000 lbs and was made 850 lbs of sugar, 500 lbs of butter, 750 lbs of chocolate chips and 500 lbs of all purpose flour. Chocolate Chips: You can replace 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for extra peanut flavor. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high until combined.

Ingredients in Peanut Butter Chip Cookies

Jam/Jelly: Add dollops of your favorite jam or jelly into the batter and swirl to make a peanut butter and jelly bar. I have also tried a different method, leaving the sugar un-powdered and melting all the ingredients over the stove. For whatever reason, I had a surprisingly difficult time getting the coconut sugar to melt so powdering your sugar first is definitely the way to go. I was going to add white chocolate chips, too, but I know not everyone is as crazy about white chocolate as I am, so I refrained.

Last, but not least, Thank You for sharing the fun facts about brownies, ways to “tweak” this recipe to personalize them, and that you take the time to respond to the posts. Roll the dough into 2-oz balls (or use a medium cookie scoop), and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.Creamy Peanut Butter : Be sure to use a smooth peanut butter that isn’t heavily oiled for the best peanut butter cookie recipe. UPDATE: I think melting the ingredients gently on the stove-top then cooling would work. I thought the coconut sugar wasn’t melting but now I realize that the graininess I was tasting was the texture in the natural peanut butter – it was more prominent when it was melted. I think the graininess would be unnoticeable when cooled! You can even replace some of the chocolate chips with peanuts, which makes for a wonderfully chunky cookie with extra peanut flavor. You can also roll the balls of dough in granulated sugar (before slightly flattening them) for some sparkle, just like these peanut butter blossoms.