Chocolate Chip Peanut Butter Cookies

About this Recipe

Here is another one of Grandmother's Kitchen favorite chocolate chip peanut butter cookie recipes. Lot's of people love cakes or other desserts but cookies are the most requested dessert in our family. Homemade cookie recipes from scratch taste so much better than boxed ones. They are also a fun way of spending the time with family, hanging out in the kitchen and having helping hands do some of the mixing. This Chocolate Chip Peanut Butter Cookies recipe has simple ingredients like eggs, sugar, real butter, chocolate chips and of course peanut butter that will keep you coming back for more. They come out tender and soft because that’s what adding real butter does to cookies.

Grandmother's Tips for Chocolate Chip Peanut Butter Cookies:

1. A few steps that will help you acquire the best result in easy homemade cookies is to have the butter at room temperature and cream it until its smooth before adding peanut butter and sugar.

2. A few other ideas you could incorporate in this recipe is adding a choice of toasted and chopped nuts like almonds, cashews, walnuts, etc. You can also add pumpkin or sunflower seeds.

3. Store in a container with a lid that seals.

4. These cookies freeze well.


Ingredients

(Print)

Makes: About 36 cookies

1 cup butter, at room temperature

1/2 cup peanut butter

1/2 cup granulated sugar

1 egg

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups chocolate chips (225gram bag) we used Camino fair trade bittersweet 71% cacao

Directions

1. Preheat oven to 375 degrees F.

2. Line a baking sheet with parchment paper.

3. In a mixing bowl stir together the dry ingredients, flour, sugar, baking powder and baking soda.

4. In a second larger mixing bowl combine half the butter, peanut butter and egg and use a hand mixer to combine until nice and smooth. It is always a good idea to first break your egg into its own bowl in case it gets any bits of the shell in it, then add to the mixture.

5. Use a spatula to bring in from the sides and continue mixing until nice and creamy.

6. Add the dry ingredients a little at a time beating in with the hand mixer and continue until the dough is fully integrated. Add the remaining butter and beat in.

7. When you have a good consistency pour in the chocolate chips and use a large wooden spoon to stir in nice and evenly so all the cookies will get chocolate chips in them.

8. Spoon the batter onto the prepared cookie sheet. We used a tablespoon size. We then used a fork to mash them down a little and tried to make the cookies a similar size for more even baking.

9. Place into the preheated oven and bake for 15-20 minutes.

10. Keep an eye on the cookies, different ovens cook hotter than others. Start paying attention when you hit the 15 minute mark.

11. The cookies are done when they are nicely browned.

12. Remove from the oven and let sit for 5 minutes to cool a little then remove from the baking sheet and place onto a cooling rack.

13. Repeat with the remaining cookie batter. Bake the cookies in two batches as they will bake more evenly.

These cookies have a flaky almost shortbread type of texture and are not too sweet. Really delicious and great for lunches.

ENJOY!

Return to this Chocolate Chip Peanut Butter Cookies recipe or check out more recipes at Grandmother's Kitchen

When choosing butter we like to choose organic and grass fed butter when possible. We prefer the farming practices of smaller organic farmers for the environment compared to large scale farms. Also according to some evidence from Italian research, there is more conjugated linolenic acid (CLA) with anti-carcinogenic effects in organic and grass fed butter than in conventionally farmed butter.(1)

Dark chocolate is also a food consistently on our grocery lists for various health reasons popping up in more and more literature. For example, a 2018 study in peer reviewed journal, Molecule, showed improvement in health markers after six months of daily intake of 2 g of dark chocolate with a 70% of cocoa. Cocoa is rich in flavonoids, which in a recent study appears to prevent DNA damage and improve the ingretity of the nucleus of the cells. The reason for this may be because of the antioxidants in dark chocolate that decreases cell stress. In this particular study, other health improvements that were observed were improvements in total cholesterol, triglyceride levels and LDL-cholesterol in the blood, and waist circumference. (2)

When it comes to peanut butter, it is easy to get distracted and buy any brand your eye catches at the grocery store. But have you ever thought of taking a closer look at the ingredients? You’ll be shocked to know that so many brands that sell peanut butter have additives like palm oil, canola oil, sugar and preservatives in them.

Peanut butter is a beneficial ingredient to add to high carbohydrate meals. A 2018 study suggests that eating 2 Tablespoons of peanut butter lessens the blood sugar spike and overall glycemic response to high-glycemic meals. It may be an easy and practical way to prevent evelated blood sugar increases.(3)

Alternately, if you have the time, you can make peanut butter by blending roasted peanuts until the natural oil oozes and turns into a smooth paste. You can store this peanut butter in your fridge and use it for up to a week.

References: (1) Bergamo P., Fedele E., Iannibelli L., Marzillo G. Fat-soluble vitamin contents and fatty acid composition in organic and conventional Italian dairy products. Food Chem. 2003;82:625–631. doi: 10.1016/S0308-8146(03)00036-0.

(2)Leyva-Soto A1, Chavez-Santoscoy RA2, Lara-Jacobo LR3, Chavez-Santoscoy AV4, Gonzalez-Cobian LN5. Daily Consumption of Chocolate Rich in Flavonoids Decreases Cellular Genotoxicity and Improves Biochemical Parameters of Lipid and Glucose Metabolism. Molecules. 2018 Sep 1;23(9). pii: E2220. doi: 10.3390/molecules23092220.

(3)Lilly LN1, Heiss CJ1, Maragoudakis SF1, Braden KL1, Smith SE2. The Effect of Added Peanut Butter on the Glycemic Response to a High-Glycemic Index Meal: A Pilot Study. J Am Coll Nutr. 2018 Nov 5:1-7. doi: 10.1080/07315724.2018.1519404.



Privacy | Contact

© grandmotherskitchen.net