For an upcoming Birthday party I was volunteered to make Toll House cookies. I pointed out that the said grand-daughter had shown a penchant for my peanut butter cookies at Christmas, so I suggested why not make them and put chips in them instead. Peanut Butter Chocolate Chips Cookies came out rather good if I don’t say so myself.
Ingredients for Peanut Butter Chocolate Chip Cookies
1 cup butter softened
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
1 12oz package chocolate chips
Directions for Peanut Butter Chocolate Chip Cookies
Preheat oven to 350°
In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. Once the dough is formed add the chips and on slow combine until the chips are evenly distributed. You should end with a stiff dough like for drop cookies.
Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss-cross pattern cookies should be about ¼ inch thick.
Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top, remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.
Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.
Peanutbutter Chocolate chip cookies
Here are a few items to help make this recipe:
The Official Taste Tester
I do love peanut butter but with those chocloate things in them I cannot eat them so rule number 1 applies- NO TASTY- NO RATEY
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Linzer Tart Cookies are a Christmas tradition and these with Hazelnuts are sure to become one of your families favorites. They do take a bit of work and time but the end result is certainly worth it.
This recipe will make about 4 dozen cookies with a 2½” diameter cookie cutter. The only special equipment you will need is either a corresponding smaller cookie cutter or an aspic cutter to make a hole in the top cookies and a small fine mesh strainer to sprinkle the powdered sugar.
Ingredients for Hazelnut Linzer Tart Cookies
6oz Hazelnuts finely chopped
1 cup dark brown sugar
5 cups all purpose flour
½ tsp salt
1 tsp baking powder
¼ tsp ground cinnamon
2 cups= 1# butter softened
2 eggs
2 tsps vanilla
2/3-1 jar red raspberry preserves with seeds
2-3 Tbsps brandy or Cognac (optional)
½ cup (appox.) powdered sugar
Directions for Hazelnut Linzer Tart Cookies
If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
Preheat oven to 350º
Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8″ thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
For the Fillimg:
In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
Place about a teaspoon of preserve on the flat side of the whole cookies.
Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
Store in an air tight container in layers with wax paper in between.
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The Official Taste Tester
They are fruity and taste fine, but at this time of year a S.A.P.P. such as I has only thoughts of Scottish Shortbread Cookies, but in a pinch these will do. 5 paws
If using whole hazelnuts, place them on a baking sheet and bake at 350º for about 8-10 minutes until the skins begin to loosen. Place them onto a kitchen towel and rub them together to remove the skins, then allow to cool.
In a bowl combine the flour, baking powder, cinnamon and salt and whisk to combine.
In a food processor place the nuts and ½ cup of the brown sugar and pulse until the nuts are finely ground.
In a mixer with a paddle attachment place the butter and the remaining brown sugar and cream until mixture is light and fluffy. With the mixer on low add the nuts and beat to combine thoroughly, then add the eggs one at time combining them completely before adding the second. Now add the vanilla. Once all are combined begin to add the flour until all in incorporated completely.
Roll the dough out and form into a large ball and cut into 4 equal portions. Roll each quarter into a ball and flatten into a round. Wrap each round with plastic wrap and place in the refrigerator for about an hour until it begins to firm up.
Preheat oven to 350º
Take one to the quarters and place between two sheets of wax paper and roll out to about an 1/8" thick. Cut out the shapes you are using and place on an ungreased baking sheet or one with a silpat. Use the smaller cutter to remove the center of half the cookies.
Bake for about 15 minutes in the center of the oven, until the cookies begin to lightly brown on the edges. Remove from the oven and allow to cool completely.
Repeat with the other three rounds. If the dough becomes to warm to work with form into a ball rewrap and place in the refrigerator for about ½ hour.
In a small sauce pan place about 2/3 of the jar of preserve and 2 Tbsps of brandy and bring up to medium heat and stir to fully combine.
Place about a teaspoon of preserve on the flat side of the whole cookies.
Dust the top cookies (with the cutout) with the powdered sugar once they are completely cooled and place each carefully on top of the preserve covered cookies. press lightly and allow the preserve to cool and firm up.
Store in an air tight container in layers with wax paper in between.
For a while we were babysitting one of the “Grandmas” and she wanted a chunky peanut butter and jelly sandwich for lunch everyday. I am more partial to the creamy variety and so when we were no longer watching her the chunky peanut butter sat.
Now in a care facility my wife suggested I make my peanut cookies with the chunky peanut butter. I thought about it and since she liked peanut butter and jelly I figured why not add the jelly to the cookie, wouldn’t it be like a peanut butter Linzer tort cookie?
Ingredients for Peanut Butter and Jelly Cookies
1 cup butter softened
1 cup peanut butter (room temperature)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
3 cups all purpose flour
Any flavor Berry Jelly or Jam you like
Directions for Peanut Butter and Jelly Cookies
Preheat oven to 350º.
In a bowl combine the flour,salt and baking soda.
In the bowl of the mixer place the butters and on slow speed cream them. Now add the sugars, and continue to mix until completely combined.
Add the eggs and vanilla and fully mix. Now slowly add the dry ingredients until you have a stiff dough like drop cookie dough.
Using a teaspoon or scoop place tablespoon size balls of dough onto a cookie sheet. Slightly flatten the balls and with your thumb create an indentation in the center of each cookie.
Fill the indentation with the jelly.
with your thumb make an indentation in the center of each cookie and fill with jelly
Place in the oven and bake for 12 – 15 minutes until the jelly melts and the cookies begin to lightly brown on the top.
Remove from the oven, let them sit on the sheet pan for a minute or two before placing on wire racks to completely cool.
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The Official Taste Tester
I can sniff out a peanut butter cookie a mile away! With a sweet jelly center they are to die for! 5 paws for sure!
In the bowl of the mixer place the butters and on slow speed cream them. Now add the sugars, and continue to mix until completely combined.
Add the eggs and vanilla and fully mix. Now slowly add the dry ingredients until you have a stiff dough like drop cookie dough.
Using a teaspoon or scoop place tablespoon size balls of dough onto a cookie sheet. Slightly flatten the balls and with your thumb create an indentation in the center of each cookie.
Fill the indentation with the jelly.
Place in the oven and bake for 12 - 15 minutes until the jelly melts and the cookies begin to lightly brown on the top.
Remove from the oven, let them sit on the sheet pan for a minute or two before placing on wire racks to completely cool.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
