![]() ![]() Photo Credit: Sam Jones/Quinn Brein Chocolate Chunk–Peanut Butter Cookies Try these for a soft, chewy treat that is sure to satisfy your sweet tooth. Peanut Butter & Jelly Thumbprint Cookiesĭid you make this recipe? Snap a photo and leave a comment!īe sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page.These award winning cookies are a traditional favorite.Bakery-Style Peanut Butter Chip Chocolate Cookies.Silicone Baking Mat – This is my favorite silicone baking mat.Baking Sheets – These are my favorite cookie sheets!.It’s technically an ice cream scoop, but it’s the perfect size for large bakery-style cookies. Cookie Scoop – Use this cookie scoop to make your cookies the size I did.Let cookies cool completely, then store in an airtight container at room temperature for 4-5 days. A tall glass of cold milk is a must! These will be a hit anywhere you take them. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.īe sure to enjoy these soft, chewy Monster Cookies while they’re warm from the oven, with all their gooey, melty, chocolatey goodness. Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to.Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.Baking Time –This may seem like a short bake time given the size of these dough balls, but it really is the perfect amount to keep these nice and soft on the inside, while still being fully baked. ![]() Make-Ahead Tip – You can scoop the dough into balls, and store them in an airtight container for 1-3 days for baking at your leisure.Extra Mix-Ins – Be sure to top your cookie dough balls with a few extra m&ms and chocolate chips – this makes all the mix-ins visible so you get a really bakery-worthy looking cookie.No need to use a separate bowl for something as simple as these cookies! Add the eggs and vanilla, then add your dry ingredients into the wet ingredients. Step 1: Cream the salted butter and peanut butter together in a large bowl. If you do decide to try it out, let me know how it works! Be sure to use gluten-free oats, too. Gluten-Free – Theoretically, this recipe will work with a gluten-free 1:1 flour blend, but I haven’t tested it.Dairy-Free – Use non-dairy butter sticks and dairy-free chocolate to keep this recipe dairy-free.Chocolate Chips – I used semi-sweet chocolate chips, but you could use milk chocolate or a mix of semi-sweet and milk.M&Ms – I used regular m&ms, but feel free to use mini m&ms, peanut m&ms, or even peanut butter m&ms to amp things up a bit!.Brown & Granulated Sugars – Using a mix of brown and white sugar keeps these cookies super soft and flavorful.Vanilla extract – Use real vanilla extract for the best flavor!. ![]() Oats – Be sure not to skip the oats, as they help provide the stability these cookies need to bake up properly.Peanut Butter – I used a regular peanut butter (like Jif) rather than a natural peanut butter.Butter – I love salted butter, but you can use unsalted if you prefer. ![]() Monster Cookies are typically made with a peanut butter cookie base, and loaded up with oats, m&ms, and chocolate chips! Besides those mix-ins, you’ll need a few other simple ingredients, which yield an incredibly delicious cookie! ![]()
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