Ingredients
-
1
-
1
-
1
-
1
-
2
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
-
-
-
Directions
Amazingly Soft Peanut Butter Chocolate Chip Cookies, These are soooooo good! My boyfriend and I can’t stop eating them (Make sure not to over cook or they won’t be soft ), Made with 1/2 cup each sugar as others suggested Also used maple syrup in place of vanilla (didn’t have any on hand) Used all chocolate chips- turned out great! Soft, chewy like a little cloud if you eat them right out of the oven! Firmer when you actually let them cool, haha! Great all around , I first made this recipe about a year and a half ago, and I’ve probably made it fifty times since then It’s definitely my go-to for super soft cookies! You do have to take them out before they look done , though, or they’ll firm up a lot (but still taste great)!
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Steps
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1
Done
|
Preheat Your Oven to 325 Degrees Fahrenheit. |
|
2
Done
|
Cream Butter, Peanut Butter, and Sugars Together Until Smooth. |
|
3
Done
|
Add Eggs and Vanilla, Beat Well. |
|
4
Done
|
Stir in Flour and Baking Soda Until Well Combined. |
|
5
Done
|
Mix in Chips and Nuts by Hand. |
|
6
Done
|
Using a Cookie Scooper or a Spoon, Scoop Up 1 1/4 Inch Balls of Dough and Place 2'' Apart on a Greased Cookie Sheet. (for Smaller Cookies Make Smaller Balls of Course. Do not Push Them Down.). |
|
7
Done
|
Bake For 15 Minutes or Until Cookies Are Firm Around the Edges but Do not Wait Until the Tops Are Brown. |
|
8
Done
|
Tips: |
|
9
Done
|
Wait 3-4 Minutes Before Transferring to Wire Rack to Cool. |
|
10
Done
|
You Could Use Any Kind of Nuts You Want and Even Switch Up the Chips. |
|
11
Done
|
If You Put the Cookies Into a Zip Lock Bag Place a Piece of Sandwich Bread in With Them to Keep Them Soft. |
