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Chocolate peanut biscuits put two of your favorite flavors in a soft and rubbery biscuit!
Chocolate cookies with peanut butter chips … do I also have to write something else?
Seriously, I said it many times … I’m not a big chocolate fan, but when the chocolate is combined with peanut butter … there are everywhere!
Don’t get me wrong, I definitely love a slice of the best chocolate cake every now and then. But they are recipes such as peanut butter flowers, peanut butter cups and dessert pretzel with peanut butter that make me really happy.
So these chocolate peanut biscuits are a fairly obvious winner in our house!
Because you will love this recipe for chocolate peanut butter biscuits
This biscuit recipe is the best of two worlds: rich chocolate biscuits and peanut butter biscuits.
These biscuits have a mixture of chocolate peanut butter. So we mix peanut butter chips for an even richer goodness of walnuts.
They are soft, rubbery and so delicious. And even better? They are fast and easy to make.
That’s right: you don’t have to cool the dough before cooking, so you can go from the craving for these biscuits to the chocolate peanut butter to eat them in about half an hour.
I also highly recommend using these biscuits to prepare ice cream sandwich. Try them with Rocky Road ice cream or even express ice cream for totally personalized treatment!
How to prepare chocolate peanut butter biscuits
Ready to see how easy it is to prepare my chocolate peanut butter biscuits?
Ingredients you need
To make this recipe, you will need:
- 1 cup of non -salted butter at room temperature
- 1/2 cup of peanut butter
- 1 1/2 cups of granulated sugar
- 2 large eggs
- 2 teaspoons of pure vanilla extract
- 2 cups of flour for all uses
- 2/3 cup of cocoa powder
- 3/4 teaspoon of sodium bicarbonate
- 1/2 teaspoon of salt
- 1 3/4 cups of peanut butter chips
Before starting to cook, make sure you know how to correctly measure the flour so that these biscuits go perfectly every time.
You must also make sure your butter is softened at room temperature. If you forget to prepare it in advance, take a look at my post on how to soften the butter quickly.
For peanut butter, you can use crew or creamy. Both will work big!
This recipe uses sugar -free cocoa powder. If you are not sure of the differences between the types of cocoa powder, take a look at my post 101 in cocoa powder.
The peanut butter chips are located in the oven nave next to the chocolate chips. 1 3/4 cups is equal to 1 (10 ounces) bag.
Make these biscuits
Start creaming the butters and sugar together with a mixer until they are read and soft. It will take 3-5 minutes.
Beat the eggs and vanilla until well combined.
Now take a separate bowl and beat the flour, cocoa, baking soda and salt together. Mix the dry ingredients in the mixture of butter until it is combined.
Fold the peanut butter chips.
You can prepare small or large biscuits with this recipe. For small biscuits, use an medium palette (1.5 tablespoons) by portion the dough on sheets of baked oven. Cook at 350 ° F for 8-10 minutes, until it is set.
For large biscuits, use a large scale (3 tablespoons) and increase the cooking time at about 12 minutes.
Leave the biscuits on the baking sheets for a few minutes before transferring them to a wire rack to continue cooling.
Suggestions for storage and freezing
Store the chocolate peanut butter biscuits in an airtight container at room temperature for 3-4 days.
You could also freeze biscuits in the oven in freezer bags with zip or hermetic containers for a couple of months. Let the biscuits rest at room temperature for a couple of hours to defrost.
Or freeze the dough for hole biscuits so that you can enjoy the hot biscuits from the oven at any time! Collect the dough on foaded pan sheets, frozen until solid, then keep in zip freezer bags.
For more details on this process, take a look at my post on how to freeze the dough for biscuits.
- Preheat the oven to 350 ° F. Line two sheets of biscuits with parchment paper.
- In a large bowl, cream together the butter, peanut butter and sugar until they are read and soft. Beat the eggs and vanilla.
1 cup of non -salted butter, 1/2 cup of peanut butter, 1 1/2 cups of granulated sugar, 2 large eggs, 2 teaspoons of pure vanilla extract
- In an average bowl, beat flour, cocoa, baking soda and salt. Mix the dry ingredients in the cream mixture. Fold the peanut butter chips.
2 cups of flour for all uses, 2/3 cup of cocoa powder cocoa, 3/4 teaspoon of baking soda, 1/2 teaspoon of fine sea salt, 1 3/4 cups of peanut butter chips
- Use a medium cookie shovel (about 1.5 tablespoons) to drop the dough for biscuits on the sheets of prepared biscuits.
- Bake for 8-10 minutes in the preheated oven, until. Leave to cool 1-2 minutes on the sheets of biscuits, then transfer them to scratch.
Store in an airtight container at room temperature for 3-4 days.
Adapted by allrecipes.com.
Service: 1cookie, Calories: 85Kcal, Carbohydrates: 10G, Protein: 1G, Fat: 5G, Saturated fat: 2G, Polynsaturo fat: 0.5G, Monolysatuine fat: 2G, Trans fat: 0.1G, Cholesterol: 15mg, Sodium: 48mg, Potassium: 37mg, Fiber: 1G, Sugar: 6G, Vitamin A: 110Iu, Soccer: 5mg, Iron: 0.4mg
Nutritional information is calculated automatically, so they should be used only as approximation.
