“Indulge in Irresistibly Thick and Gooey Peanut Butter Chocolate Chunk Cookies – A Ridiculously Delicious Treat”




Ridiculously Big, Thick Peanut Butter Chocolate Chunk Cookies

These cookies are not for the faint of heart. They are big, they are thick, and they are packed with peanut butter and chocolate chunks. But if you’re a fan of soft, chewy cookies that are loaded with flavor, then you’re going to love these.

Ingredients:

– 1 cup unsalted butter, softened
– 1 cup peanut butter
– 1 cup brown sugar
– 1 cup white sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 cups chocolate chunks

Directions:
1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, cream the butter, peanut butter, brown sugar, and white sugar together until light and fluffy.
3. Beat in the eggs and vanilla extract.
4. Add the flour, baking soda, and salt to the mixture and beat until well combined.
5. Fold in the chocolate chunks.
6. Roll the dough into large balls (about 1/4 cup each) and place them on a lined baking sheet, leaving at least 2 inches of space between each cookie.
7. Bake for 15-18 minutes, or until the edges are lightly golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips:
– Make sure to use softened butter to ensure that the cookies come out soft and chewy.
– If you don’t have chocolate chunks, you can chop up a bar of chocolate or use chocolate chips instead.
– If you prefer thinner cookies, you can flatten the dough balls slightly before baking.
– Store cookies in an airtight container at room temperature for up to 1 week.

Read  "Discover the Top 5 Brands Competing for the Title of Best Chocolate Chips: Ghirardelli, Guittard, Baker's Corner, Good & Gather, and Nestle"

Summary:

– Preheat oven to 350°F (175°C).
– Cream butter, peanut butter, brown sugar, and white sugar together until light and fluffy.
– Beat in eggs and vanilla.
– Add flour, baking soda, and salt; fold in chocolate chunks.
– Roll dough into balls, place on baking sheet, and bake for 15-18 minutes.
– Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
– Store cookies in an airtight container at room temperature for up to 1 week.



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