Mini Chocolate Peanut Butter Cookies For Bite-Sized Fun

Mini Chocolate Peanut Butter Cookies For Bite-Sized Fun

Ingredients

– 1 half of cups all-purpose flour

Ingredients:

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking powder

1 teaspoon baking powder

– half of teaspoon baking soda

Ingredients:

– half of teaspoon baking soda

– 1/4 teaspoon salt

– 1/4 teaspoon salt

– half cup (1 stick) unsalted butter, softened

An ingredient in Mini Chocolate Peanut Butter Cookies for Bite-Sized Fun is:

– 1/2 cup (1 stick) unsalted butter, softened.

– half cup granulated sugar

– half of cup granulated sugar

– half of cup packed mild brown sugar

1/2 cup packed gentle brown sugar

– 1 egg

1 egg

– 1 teaspoon vanilla extract

1 teaspoon vanilla extract

– 1 cup semisweet chocolate chips

Ingredients:

– 1 cup semisweet chocolate chips

– half of cup peanut butter chips

– 1/2 cup peanut butter chocolate chip cookies butter chips

Instructions

– Preheat oven to 350 degrees F (175 levels C).

– Preheat oven to 350 degrees F (175 levels C).

– Line a baking sheet with parchment paper.

Line a baking sheet with parchment paper.

– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

– In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt.

– In a big bowl, cream collectively the butter, granulated sugar, and brown sugar until gentle and fluffy.

In a big bowl, cream together the butter, granulated sugar, and brown sugar until mild and fluffy.

– Beat within the egg and vanilla extract.

Preheat oven to 350 levels F (175 degrees C).

Line a baking sheet with parchment paper. Cream collectively the butter and peanut butter until light and fluffy.

Beat within the egg and vanilla extract. Gradually beat within the flour and baking soda until simply combined.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the perimeters are flippantly golden brown.

Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to chill completely.

While the cookies are cooling, soften the chocolate chips in a microwave-safe bowl or over a double boiler.

Once the chocolate is melted, dip the tops of the cookies into the chocolate and then sprinkle with peanuts.

Let the chocolate set before serving.

– Gradually add the dry components to the moist elements, mixing till just combined.

Gradually add the dry components to the wet ingredients, mixing till just combined.

– Fold in the chocolate chips and peanut butter chips.

Place the dry components in a large mixing bowl (flour, baking soda, and salt). Set apart.

In a separate bowl, cream together the butter and granulated sugar till mild and fluffy.

Mix in the egg and vanilla extract till mixed.

Gradually add the dry components to the wet ingredients, mixing till just combined.

Fold within the chocolate chips and peanut butter chips.

Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.

Bake at 350 levels Fahrenheit for 10-12 minutes, or until the edges are simply beginning to show golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to chill completely.

Enjoy!

– Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches aside.

– Bake for 10-12 minutes, or until the sides are golden brown and the centers are set.

Preheat oven to 350 degrees F (175 levels C). Line a baking sheet with parchment paper.

In a medium bowl, mix flour, baking soda, and salt. Set apart.

In a big bowl, cream collectively butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla.

Gradually add dry elements to wet components, mixing until simply mixed. Fold in chocolate chips.

Drop dough by rounded tablespoons onto ready baking sheet, spacing about 2 inches aside. Flatten each cookie with a fork.

Bake for 10-12 minutes, or till the edges are golden brown and the centers are set.

Let cool on baking sheet for a few minutes earlier than transferring to a wire rack to chill completely.

– Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

– Let cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Tips

– For a chewier cookie, bake for 12-14 minutes.

For a chewier cookie, bake for 12-14 minutes.

– For a crispier cookie, bake for 10-12 minutes.

– For a crispier cookie, bake for 10-12 minutes.

– If you do not have parchment paper, you presumably can grease the baking sheet with butter or cooking spray.

– Grease the baking sheet with butter or cooking spray if you do not have parchment paper.

– These cookies are greatest served heat and fresh.

To maximize the enjoyment of these delightful Mini Chocolate Peanut Butter Cookies, it is highly beneficial to savor them fresh and heat.

– Store leftover cookies in an hermetic container at room temperature for up to 3 days.

– Store leftover cookies in an hermetic container at room temperature for as much as three days.