These chocolate peanut butter cookies are a sweet and salty match made in cookie heaven. With rich peanut butter and delectable chocolate, these cookies are the perfect treat. This recipe is simple to make and delivers delightfully moist, chewy cookies that are sure to disappear from the cookie tin in no time! 

Chocolate Peanut Butter Cookies Ingredients 

You’ll need:

• 2¼ cups flour 
• 1 cup creamy peanut butter 
• 1 cup butter, softened 
• ⅔ cup cocoa powder, DO NOT pack but instead spoon the cocoa powder into the measuring cup
• 1½ cups granulated sugar, divided (the ½ cup is for rolling the cookie dough balls in before baking)
• 1¼ cups light brown sugar, packed 
• 2 eggs 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1 teaspoon vanilla extract

Substitutions and Additions 

PEANUT BUTTER: Creamy and crunchy peanut butter both work well in this recipe so use whichever one you prefer. 

CHOCOLATE CHIPS: If you want to add some extra decadence to these cookies, try adding some chocolate or peanut butter chips. 

SUGAR: Rolling the dough balls in sugar before baking them makes them look almost sparkly when they’re finished baking, but it isn’t a necessary step. You can skip this part and your cookies will be just as delicious! 

How to Make This Chocolate Peanut Butter Cookies Recipe 

STEP ONE: Line a cookie sheet with parchment paper or a silicone baking mat. 

STEP TWO: Into a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda then set aside. 

STEP THREE: Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.

PRO TIP: I like using a small bowl so I can easily dip them in and roll the dough. 

STEP FOUR: In a large bowl, using a stand mixer or a handheld mixer, cream the butter and the peanut butter on medium speed until they are well combined. 

STEP FIVE: Add the light brown sugar and white sugar. Cream all of the ingredients together until you have a fluffy mixture. 

STEP SIX: Add the eggs one at a time, mixing until well combined. Add vanilla extract and combine. 

STEP SEVEN: Adding spoonfuls at a time, slowly add the flour mixture to the wet ingredients, mixing until incorporated. 

PRO TIP: Once the wet and dry ingredients are combined, stop mixing. Over mixing cookie dough can lead to some tough cookies. 

STEP EIGHT: Cover the cookie dough and refrigerate for 1 hour. 

STEP NINE: Preheat the oven to 350°F.

STEP TEN: Scoop out the dough and roll it into 1 to 1 ½ inch balls using a small cookie dough scoop or tablespoon.  

STEP ELEVEN: Roll the balls of dough around in the reserved sugar until covered.

STEP TWELVE: Once covered in sugar, place the balls of dough on your prepared baking sheet about 2 inches apart. Then, using a fork, lightly press a criss-cross pattern into the cookies.

STEP THIRTEEN: Bake the cookies for 8 to 10 minutes at 350°F.

PRO TIP: If you like a chewier cookie, consider checking them at 7 minutes and adjusting your cooking time as needed. 

STEP FOURTEEN: Let the baked cookies rest on the baking sheet for about 2 to 3 minutes. This will help the cookies to keep their shape and allow them to lift off the parchment paper without sticking or falling apart. 

STEP FIFTEEN: Allow the cookies to cool completely before storing them.

How To Serve 

There’s never a bad time to serve these chocolate peanut butter cookies. They’re the perfect sweet treat after a tasty dinner, or as a snack throughout the day when you’re craving something sweet and salty. Make them extra delectable by sandwiching a spoonful of vanilla ice cream between two for a scrumptious ice cream sandwich. 

Storage 

IN THE FRIDGE: To keep these cookies fresh and chewy, store them in an airtight container at room temperature or in the fridge for 2 to 3 weeks.  

IN THE FREEZER: These cookies last even longer in the freezer. Store them in a freezer-safe container or plastic bag and freeze them for up to 3 months. 

Treat your loved ones and excite your taste buds with this simple and scrumptious cookie recipe! Made with many pantry staples, it’s a great recipe for making last-minute treats that will leave a lasting impression on anyone who enjoys them. 

FAQ:

Q? Why do my cookies go flat?

A: If you find your cookies to be flat after baking, your oven may be too hot. When the oven is too hot, the butter melts too quickly, resulting in flat cookies. If the problem persists, you may need to get your oven calibrated. 

Q? Why are my cookies crumbly?

A: These cookies can come out crumbly if too much of the dry ingredients were added. Follow the recipe, and when measuring out the cocoa powder, don’t pack it down into the measuring cup as you’ll get too much, potentially resulting in crumbly cookies. 

Q? Can I freeze chocolate peanut butter cookies? 

A: This is a great freezer cookie! Once they’ve cooled, place them in an airtight container or freezer bag and freeze them for up to 3 months. 

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Chocolate Peanut Butter Cookies

These chocolate peanut butter cookies are delightfully chewy, moist, and flavorful, giving you the perfect sweet treat for any day of the week!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Peanut Butter Cookies Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies

Ingredients

• 2¼ cups flour
• ⅔ cup cocoa powder do not pack spoon the cocoa powder into the measuring cup
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1½ cups sugar divided (½ cup is for rolling the cookie dough balls in before baking)
• 1 cup butter softened
• 1 cup creamy peanut butter
• 1¼ cups light brown sugar packed
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

• Line a cookie sheet with parchment paper or a silicone baking mat.
• Sift the flour, cocoa powder, baking soda, and baking powder. Set it aside.
• Set aside the extra ½ cup of sugar to roll the dough balls in before making the criss-cross pattern.
• Using a stand mixer or hand held mixer, cream the butter and the peanut butter until well combined.
• Add the light brown sugar and sugar. Cream until fluffy.
• Add the eggs one at a time. Mix just until eggs are combined.
• Add the vanilla extract. Mix until combined.
• Slowly add the sifted flour, cocoa, baking soda, and baking powder mixture. Mix just until the flour is incorporated.
• Cover the cookie dough and refrigerator for 1 hour.
• Preheat oven to 350°F.
• Use either a small cookie dough scoop or a tablespoon to scoop out the dough. Shape them into 1 to 1½-inch cookie dough balls.
• Roll the cookie dough balls in the ½ cup reserved sugar until completely covered. You can use a quart-size Ziploc. It keeps it from being too messy.
• Place the sugared cookie dough balls about 2 inches apart.
• Using a fork, lightly press a criss-cross pattern into the cookies. In order to keep the fork from sticking, dip the fork in the sugar.
• Bake the cookies for 8 to 10 minutes.
• Let the cookies rest on the baking sheet for about 2 to 3 minutes. This helps the cookie keep its shape and allows the cookie to lift off of the parchment paper without sticking or coming apart.
• Allow cookies to cool and store in an airtight container.

Notes

Make sure you don’t pack the cocoa powder too tightly into the measuring cup. It would be way more than the recipe needs.

I like to put the sugar in a Ziploc bag to minimize the mess!

Dip the fork in the sugar to keep it from sticking to the cookies when you are pressing the pattern into the tops.

The post Chocolate Peanut Butter Cookies appeared first on Us in the Kitchen.

These simple lemon sugar cookies will be an instant hit in your household! Soft and chewy with a slightly crispy outside, lemon juice adds a deliciously fresh flavor to this classic cookie recipe. They’re delightfully sweet and zesty, leaving you with light and airy cookies that are big on flavor! 

Lemon Sugar Cookies Ingredients 

You’ll need:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 2 ounces cream cheese, softened
• 1½ cups sugar, divided into 1¼ cups and ¼ cup
• 1½ teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• zest from 1 lemon
• 1 egg

Substitutions and Additions 

CITRUS: You can substitute lemon in this recipe for another citrus fruit, like lime or orange. Swap out the zest and juice using the exact measurements. 

How to Make This Old Fashioned Lemon Sugar Cookies Recipe 

STEP ONE: In a medium bowl, whisk together flour, baking soda, baking powder, and salt, then set aside. 

STEP TWO: Using an electric mixer on medium speed, beat together butter, cream cheese, and 1¼ cups sugar until smooth and creamy.

PRO TIP: Be sure to use softened cream cheese and butter in this recipe so the mixture is creamy and smooth and not lumpy. 

STEP THREE: Once mixed, add vanilla, lemon juice, lemon zest, and the egg. 

STEP FOUR: Slowly add the dry ingredients to the butter mixture until just combined. 

PRO TIP: If using an electric mixer, keep it on low speed so the dry ingredients don’t fly out of the bowl.

PRO TIP: Don’t overmix the dough, or you might end up with tough, crumbly cookies. 

STEP FIVE: Cover the bowl with plastic wrap and refrigerate for an hour. 

STEP SIX: Once the cookies have chilled for an hour, preheat the oven to 350°F and line a cookie sheet with parchment paper. Pour the remaining ¼ cup of sugar into a small bowl. 

STEP SEVEN: Scoop the dough into equal-sized balls, then roll them in sugar until coated.  

STEP EIGHT: Bake the lemon sugar cookies for about 10 minutes, until the edges start to brown. 

PRO TIP: You know your oven best, so adjust the baking time as needed. 

STEP NINE: Allow the cookies to cool on the baking sheet for 5 minutes, then move them to a wire rack to cool fully. 

How To Serve 

These old-fashioned lemon sugar cookies are delicious any time. Serve them alongside coffee and tea for an afternoon treat, at the end of a meal, or whenever you’re craving something zesty and sweet.  

Storage

ON THE COUNTER: Once the cookies are completely cooled, transfer them to an airtight container or place them on a plate and cover them in plastic wrap.  

IN THE FREEZER: Once cool, wrap cookies in plastic and place them inside a freezer bag or airtight container for up to 3 months. 

Deliciously soft and chewy, these lemon sugar cookies will disappear in no time! They’re the perfect recipe when you want a simple sweet treat. 

FAQ:

Q? Why did my cookies turn out tough?

A: There are two reasons this may have happened. When combining the wet and dry ingredients, mix until they’re just combined, as overmixing can lead to tough cookies. It’s also important to leave the dough in the fridge for an hour as this helps them to become light and fluffy when baking. 

Q? Can I use lemon juice from a bottle instead of fresh?

A: Using the juice from the fruit will give you that fresh lemon flavor, but bottled lemon juice is a good substitute. 

Q? Can I freeze these cookies?

A: These lemon sugar cookies freeze very well. Once they’ve cooled, wrap them in plastic before placing them in a freezer bag or airtight container. They will be good in the freezer for up to 3 months.

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Lemon Sugar Cookies

Whip up these sweet lemon sugar cookies with a deliciously zesty twist. They’re a quick and easy cookie recipe that will disappear from the table in no time.

Course Cookies

Cuisine American

Keyword Lemon Sugar Cookies Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24

Ingredients

• 2¾ cups flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter softened
• 2 ounces cream cheese softened
• 1½ cups sugar divided into 1¼ cups and ¼ cup
• 1½ teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• 1 lemon zest
• 1 egg

Instructions

• Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
• In a large bowl, beat butter, cream cheese, and 1¼ cups sugar until smooth and creamy, 1 to 2 minutes.
• Mix in vanilla, lemon juice, and lemon zest.
• Beat in the egg.
• Slowly add flour mixture, mixing in a little at a time, until just combined.
• Wrap with plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Scoop sugar cookie dough into balls and roll in sugar until coated all over.
• Bake cookies for 10 minutes, until the edges just start to brown.
• Let cookies cool on the baking sheet for 5 minutes and move to a wire rack to finish cooling.

Notes

Do not over mix the batter. Over mixing can result in crumbly cookies.

Do not skip the chilling step, this is important to get the best texture for these delicious cookies.

You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.

The post Lemon Sugar Cookies appeared first on Us in the Kitchen.

Toll house chocolate chip cookies will be your new go-to whether you need something for a bake sale or you’re just craving something sweet. You probably always have everything you need in your pantry, making it easy to whip up a batch whenever the urge hits you. They have the perfect amount of sweetness and stay moist and soft after baking. Anyone at any age or occasion will enjoy this quick and easy-to-bake cookie. 

Toll House Chocolate Chip Cookies Ingredients

You’ll need:

• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 8 tablespoons butter, softened
• ¼ cup light brown sugar, packed
• ½ cup sugar
• 2 teaspoons clear vanilla extract
• 1 large egg
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts

Substitutions and Additions 

CHOCOLATE CHIPS: While the original Toll House cookie calls for semi-sweet chips, substitute other types if that’s what you have on hand.

LIGHT BROWN SUGAR: Dark brown sugar will make your cookies look slightly different but should not affect their delicious taste.

CHOPPED NUTS: Calling for chopped nuts opens the door to adding whatever nuts you prefer. Walnuts and almonds are always good choices, but macadamia nuts or pecans are just as tasty. Feel free to leave them out altogether if you prefer or can’t have nuts.

How to Make This Nestles Toll House Cookies Recipe 

STEP ONE: In a medium-sized bowl, whisk together the flour, baking soda, and baking powder. Set aside.

STEP TWO: Using a stand mixer or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.

PRO TIP: Be sure to bring all your ingredients to room temperature before starting. This helps everything blend together smoothly and evenly.

STEP THREE: Add the egg and mix until no yellow streaks are visible.

STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.

STEP FIVE: Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.

PRO TIP: It’s important to use a wooden spoon at this point to avoid breaking your chocolate chips and nuts.

STEP SIX: Cover the dough and refrigerate for 1 hour.

PRO TIP: Don’t skip this important step. Starting with chilled dough keeps the butter from melting too quickly while cooking, avoiding flat and crispy cookies.

STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325°F and line a cookie sheet with parchment paper.

STEP EIGHT: Remove the dough from the fridge and scoop the dough into rounded tablespoons.

STEP NINE: Roll the cookie dough into balls before placing the dough 2 inches apart on the cookie sheet.

PRO TIP: Rolling cookie dough in your hands can warm your dough. Use a portion scooper if possible, or pop your cookies bake in the refrigerator for a few minutes before baking.

STEP TEN: Bake for 10 minutes.

STEP ELEVEN: Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.

How To Serve  

It’s hard to resist eating a cookie or two while they are still warm out of the oven, but you can enjoy them any time with a favorite beverage, hot or cold, or pack them in a school lunch. Really now, is there a wrong way to serve a homemade chocolate chip cookie?

Storage 

IN THE FRIDGE: Store these Toll House Cookies in a covered container for up to 5 days at room temperature. Refrigerating them will cause them to dry out and become crisp. ( Adding a slice of bread to your container of cookies will absorb the moisture and keep your cookie soft and chewy.)

IN THE FREEZER: Freeze unbaked cookie dough for 3-4 months to use at a later time. Thaw in the refrigerator until ready to use. Form into balls and bake. We don’t recommend freezing these cookies once they are baked.

REHEATING INSTRUCTIONS: Warm your cookies for a few seconds in the microwave for that “fresh out of the oven” goodness.

Keep this Toll House Chocolate Chip Cookie recipe at the top of your go-to list to bake up a batch whenever you are craving something sweet and chocolatey. You won’t be able to resist the perfect combination of chocolate and nuts combined in this soft and simple cookie recipe.

FAQ:

Q? Do I need to use Toll House chocolate chips?

A: No. The name comes from the Toll House Inn in Massachusetts, where the original recipe was created. Any variety of chocolate will substitute just fine.

Q? Why are my cookies turning out flat?

A: Give the ingredients lots of time to cream together in step 2 and when adding the eggs in step 3. Extra time here will help your cookies turn out perfect every time. Be sure that the dough is chilled before going in the oven so that the fat does not melt too quickly and flatten out your cookies.

Q? Can I use a chocolate bar instead of chocolate chips?

A: Absolutely! Chop up a good quality chocolate bar. This lets you choose the size of chocolate chunks in your cookie. Store-bought chips have a waxy coating that keeps them from sticking together in the package. Adding your own chopped chocolate pieces will allow them to soften and melt beautifully in your cookies.

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Toll House Chocolate Chip Cookies

Perfect for any occasion, this classic chocolate chip cookie recipe combines basic ingredients to create a buttery, chocolatey, soft, and chewy cookie that bakes up in just ten minutes and really hits the spot when you just have to have a sweet treat!

Course Cookies

Cuisine American

Keyword Tollhouse Chocolate Chip Cookies Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 36

Ingredients

• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 8 tablespoons butter softened
• ¼ cup light brown sugar packed
• ½ cup sugar
• 2 teaspoons clear vanilla extract
• 1 large egg
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts

Instructions

• In a medium-sized bowl, whisk together the flour, baking soda, and baking powder. Set aside.
• Using a stand mixer or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
• Add the egg and mix until no yellow streaks are visible.
• Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
• Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
• Cover the dough and refrigerate for 1 hour.
• Before removing the cookie dough from the refrigerator, preheat the oven to 325°F and line a cookie sheet with parchment paper.
• Remove the dough from the fridge and scoop the dough into rounded tablespoons.
• Roll the cookie dough into balls before placing the dough 2 inches apart on the cookie sheet.
• Bake for 10 minutes.
• Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.

Notes

Make sure your ingredients are at room temperature so that your batter comes out with the right consistency.

You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.

The post Tollhouse Chocolate Chip Cookies appeared first on Us in the Kitchen.