These Thick and Chewy Peanut Butter Cookies are slightly crisp on the outside, tender and soft on the inside, plus you just scoop and bake them! No rolling in sugar and pressing with a fork required!
I can’t believe I have been blogging for 3 1/2 years and I have not shared a classic chocolate chip cookie recipe with you! This recipe has a special ingredient in it, and I am going share with you my tricks to get gorgeous, thick, soft cookies!
First things, first. Use quality ingredients! I ALWAYS use Guittard Chocolate Chips. The milk chocolate variety are bigger than the average chocolate chip and are MELT IN YOUR MOUTH DELICIOUS! Semi-sweet are great too!
The reason why I love Guittard is because they don’t put wax fillers in their chocolate. It’s high-quality, legit chocolate, and you can taste the difference! I actually keep a bag of Guittard Milk Chocolate Chips in my pantry to snack on during those chocolate cravings.
Besides chocolate, let’s talk about butter. I had price matched some butter at Walmart a while back and used some of the Great Value brand in the first batch I made for this post. Well, they turned out quite yellow and they spread out more than I had hoped.
I made them again with Land O Lakes Butter and 1/4 cup more flour to help the spreading and I got these gorgeous, light cookies. It definitely pays off to pay a little more for a high quality butter! Check out my instagram post to see the difference! And while we are on the subject of butter…
1 cup (2 sticks) unsalted butter, room temperature
½ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp pure vanilla
2½ to 2¾ cup all-purpose flour (start with less, do 1 test cookie, and add more if needed)
1 tsp baking soda
1 tsp salt
1 Tbsp cornstarch
1 (11-12oz) bag Guittard Milk Chocolate Chips
Cream the butter and sugars together in a stand mixer with the paddle attachment.
Add the eggs and vanilla. Mix well, then scrape the bowl.
Combine the flour, baking soda, salt, and cornstarch in a bowl.
Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet.
Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center.
If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
My favorite thick and chewy peanut butter blondie recipe loaded with creamy white chocolate and plenty of peanut butter chips! So good with a cup of coffee.
Today’s super fabulous white chocolate peanut butter blondies are the epitome of easy dessert bars done right. The batter is assembled in one bowl; the bars bake up in just 30 minutes; and the results taste exactly one-billion times better than anything you’d swipe up from the bakery <<<< This, my friends, is awesome. So. Dang. Awesome.
To make this recipe you’ll need flour, brown sugar, butter, peanut butter, flaky sea salt, eggs, baking powder, white chocolate chips, and peanut butter chips. The last two ingredients are obviously the rock stars of this show and not to be skipped or skimped!
White chocolate and peanut butter chips make me sugar high and happy 🙂
The blondies will bake uncovered for 15 minutes, then covered for another 15. It’s not life-or-death if you forget to cover them with aluminum foil, but I find it helps prevent the top from getting too brown while baking. It also helps keep the top layer of white chocolate and peanut butter chips niiiiice and gooey.
1/2 cup (4 ounces; one stick) unsalted butter, melted
1/2 cup creamy peanut butter
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups white chocolate chips
1 cup peanut butter chips
1 teaspoon flaky sea salt (I used Maldon Sea Salt and think it’s the best), for sprinkling, optional
Preheat oven to 350 degrees (F). Line a 9″ x 13″ pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium saucepan over medium-heat.
Remove from heat and stir in the peanut butter and brown sugar, whisk well to combine.
Whisk in eggs, one at a time, beating well after each addition.
Stir in the salt, flour, and baking powder, mixing just until combined.
Fold in the white chocolate chips and peanut butter chips.
Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and peanut butter chips, if desired.
Bake the blondies for 15 minutes, then cover the pan with aluminum foil and bake for another 15-18 minutes, or until they’re light brown on the edges and top.
Carefully remove them from the oven and cool completely before cutting.
You can find complete recipes of this THICK AND CHEWY WHITE CHOCOLATE PEANUT BUTTER BLONDIES in bakerbynature.com
Soft & Chewy Nutella Stuffed Chocolate Chip Cookies – super chewy, bakery style, huge nutella stuffed chocolate chip cookies! So unbelievably soft, moist, and CHEWY!
Okay, this officially one of my favorite chocolate chip cookie recipes EVER. It might even be number 1, because I can’t think of another cookie I’ve had in years, that matches how soft, insanely chewy and perfectly sweet this Nutella stuffed chocolate chip cookie is.
It was about time for a Nutella recipe to rear its beautiful head here, and these huge & chewy Nutella stuffed chocolate chip cookies are an awesome start.
The base chocolate chip cookie recipe is slightly adapted from Lindsay @ Pinch of Yum’s “Best Soft Chocolate Chip Cookie” recipe and it is truly one of the best recipes I’ve ever tried! I like my cookies a teeeeeensy bit sweeter than how hers originally came out, so for the recipe down below, I added a little extra brown sugar. This also helped make the cookies EVEN softer and chewier than it already was!
I’ve made/had a bunch of chocolate chip cookies over the years, but of the ones that claim to be the best, I’ve found a bunch of them to be either too cake-y, too complicated to make, too cloyingly sweet, or they stay soft for one day and turn crisp and hard in 24 hours.
The fact that the chocolate chip cookies aren’t too sweet is perfect because when you add the Nutella, it makes it just sweet enough to satisfy everybody’s dessert or snack cravings.
8 tablespoons (1 stick) salted butter
½ cup + 2 tablespoons white sugar
⅓ cup light brown sugar, packed
2 teaspoons vanilla extract
1½ cups all-purpose flour + additional flour as needed (I usually add 1-2 tablespoons more!)
½ teaspoon baking soda
¼ teaspoon cornstarch
¼ teaspoon salt
¾ cup chocolate chips
12 heaping teaspoons Nutella
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Spoon about 12 heaping teaspoons (you only need 10, but do 12 in case of mistakes!) of Nutella into balls and place them on the parchment paper.
Place your sheet into the freezer. (I like to freeze mine overnight!)
Microwave butter for about 40 seconds, until it’s just barely melted.
In a large bowl, beat the butter, brown sugar, and white sugar until creamy.
Add the vanilla and egg and beat for about 10-15 seconds, until the egg is just incorporated.
Slowly add the flour, baking soda and salt. Mix until dough crumbles form.
(Add more flour 1 tablespoon at a time, until the dough is dry enough to work with!)
Add the chocolate chips and use your hands to incorporate them into the dough.
Take your sheet of frozen Nutella out of the freezer.
You can find complete recipes of this SOFT & CHEWY NUTELLA STUFFED CHOCOLATE CHIP COOKIES in goodmorningcali.com