My daughters and I absolutely love these Chocolate Peanut Butter Bars. They are so easy to make and wonderful to snack on when you need a boost of energy in the afternoon or evening.
Tag: Chocolate Chips
See the recipe below for Featured Author, Lynne Tagawa’s Keto Chocolate Chip Cookies. Lynne is an author, editor, educator, and best of all, grandma to four. She loves to write quality fiction with solid gospel content. Her debut novel, A Twisted Strand, is contemporary …
Who doesn’t love a good chocolate chip cookie? Try these Peanut Chocolate Chip Cookies when you’re craving chocolate and peanuts.
What makes a cookie chewy? A few things. Using brown sugar helps to retain moisture while baking, as does butter, which has more water in it than its counterpart shortening. Melted butter will result in the cookie spreading vs cold butter which produces a more rounded cookie. Also, using a shorter baking time will result in a chewier cookie.
Notice that this recipe uses half butter and half shortening. Cookies using all shortening tend to be softer and “taller”. If you mix shortening and butter, then you have the added taste of the butter in the recipe.
What about chocolate? Semi-sweet are my go-to chocolate chips, but I also like bittersweet chocolate chips–although they are harder to find in the grocery store. As for brands, my favorite is Ghirardelli. I love the size, taste, and the way they melt in my baked goods.
View more Cookie Recipes Here.
Peanut Chocolate Chip Cookies
- Preheat oven to 350 degrees. In a large bowl, cream together shortening, margarine, and sugars. Add eggs, beating well after each. Beat in vanilla.
- In a small bowl, combine flour, baking soda, and salt. Gradually add to creamed mixture. Stir in peanuts and chocolate chips.
- Drop by tablespoonfuls onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes until golden brown. Cool on wire racks. Makes 3-4 dozen, depending on size.