Peanut Butter Chocolate Chip Cookies

 

Ingredients 

• ▢2 1/2 cups flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢1 teaspoon fine sea salt
• ▢1 stick unsalted butter
• ▢3/4 cup creamy peanut butter
• ▢1/2 cup granulated sugar
• ▢1 cup packed dark brown sugar
• ▢2 large eggs plus 1 egg yolk, at room temperature
• ▢2 teaspoons vanilla
• ▢2 cups chocolate chips

Instructions

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
• Dough may be a little loose and slightly crumbly. If it's unbearably crumbly, that's likely due to discrepancies among brands of peanut butter. Add 2 tablespoons milk if that's the case.
• OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 
• Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
• Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.

(Source: https://handletheheat.com/peanut-butter-chocolate-chip-cookies/#wprm-recipe-container-26611)

Chocolate Chip Cookies

 

• 1 cup butter
• ▢1 cup sugar
• ▢1 cup brown sugar
• ▢2 teaspoons vanilla
• ▢2 large eggs
• ▢3 cups flour 
• ▢1 teaspoon baking soda
• ▢½ teaspoon baking powder
• ▢1 teaspoon salt 
• ▢2 cups chocolate chips 

Instructions 

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until light (about 1 minute).
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

(Source: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#wprm-recipe-container-8678)

Pumpkin Snickerdoodles

 

• ½ cup unsalted butter melted and cooled
• ▢½ cup sugar
• ▢⅓ cup light brown sugar
• ▢¼ cup pumpkin puree
• ▢1 large egg yolk
• ▢¾ teaspoon vanilla
• ▢1 ½ cups all purpose flour
• ▢1 ½ teaspoons pumpkin pie spice
• ▢½ teaspoon baking soda
• ▢¼ teaspoon cream of tartar
• ▢½ teaspoon salt

Topping

• ▢¼ cup sugar
• ▢2 teaspoons ground cinnamon

Instructions

• Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
• Stir in egg yolk and vanilla extract.
• In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
• Gradually add dry ingredients to wet until ingredients are well-combined.
• Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
• One dough is nearly finished chilling, preheat oven to 350F and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
• Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
• Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking.
• Allow baked cookies to cool completely on cookie sheet before enjoying.

(Source: https://sugarspunrun.com/pumpkin-snickerdoodles/#recipe)

Cutler's Pumpkin Chocolate Chip Cookies

 

• 1 cup unsalted butter softened
• 3 cups sugar
• 2 eggs
• 2 cups pumpkin puree
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 5 1/3 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 1/2 cups chocolate chips

Instructions

1. Beat butter and sugar together until smooth.

2. Add eggs, pumpkin, vanilla and spices. Continue beating until smooth again about one minute. 

3. Add the remaining dry ingredients to the mixing bowl (including chocolate chips) and mix on low, just until flour disappears and all ingredients are combined. Do not over mix.

4. Using a large cookie scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.

5. Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

(Source: https://abountifulkitchen.com/cutlers-pumpkin-chocolate-chip-cookies/)

Oatmeal Chocolate Chip Coconut Cookie Bars

 

• ¾ cup old-fashioned rolled oats
• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup salted butter, melted 
• 1 ⅓ cups packed light or dark brown sugar 
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• ¾ cup  coconut flakes
• 1 ½ to 2 cups chocolate chips

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray .
• Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
• To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
• Add the dry ingredients, coconut, and chocolate chips and mix.
• Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It’s ok if you need to add additional baking time, just keep an eye on the bars – they are better just slightly under baked.

(Source: https://www.melskitchencafe.com/oatmeal-chocolate-chip-coconut-cookie-bars/)