Soft Peanut Butter Chocolate Chip Cookies Pretty. Simple. Sweet.

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Directions. Adjust oven rack to middle position and preheat oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper. In a small bowl, whisk together white rice flour and baking soda. In a large bowl, stir together dark brown sugar, peanut butter, eggs, and vanilla extract with a wooden spoon until smooth.

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Cream together for about 1 minute. Add all wet ingredients. Add in the peanut butter, vanilla and egg. Beat together until creamy. Fold in dry ingredients. Add in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a wooden spoon or rubber spatula. Fold in the chocolate chips.

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In a small, heavy-bottom saucepan or a microwave-safe bowl, place the peanut butter and chopped butter. Place the saucepan over medium-low heat (or in the microwave for about 45 seconds on high) and stir until melted and smooth (about 2 minutes). Set aside to cool briefly.

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Instructions. Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking soda, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine again, working out any lumps.

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Preheat oven to 375 degrees. Line cookie sheets with parchment paper. Set aside. In a large mixing bowl, cream together butter, granulated sugar, brown sugar, eggs, peanut butter, and vanilla. Mix until incorporated, scraping down sides as needed.

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Add in the peanut butter and vanilla extract and mix until combined. Add the egg and beat just until combined. In a separate bowl, stir together the flour baking powder, and sea salt (and cinnamon if adding). Pour the flour mixture into the stand mixer and beat until dough forms. Beat in the chopped dark chocolate bar.

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Friends, it was touch and go. But this simple, unfussy, 1-bowl technique is perfection! Simply stir dry ingredients: brown sugar, gluten-free flour, rolled oats, salt, and baking powder. Then add wet ingredients: peanut butter, egg, vanilla. And stir again. Throw in some chocolate chips and you're good to go! No chilling required!

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In a large bowl, mix together the white sugar, brown sugar and butter until smooth and creamy. Add the peanut butter and mix until smooth. Mix in the vanilla extract and egg until creamy and evenly incorporated. Combine wet and dry ingredients. Slowly ( in 3 additions) mix the dry ingredients into the wet ingredients.

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Set aside. In a medium bowl, add the peanut butter, coconut oil, coconut sugar, maple syrup, egg and vanilla extract and mix with a sturdy spoon. Add the wet ingredients to the dry ingredients and mix until batter forms. Fold the chocolate chips into the batter using a plastic spatula. Set batter aside to rest for a few minutes.

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Preheat the oven to 325 degrees. Mix the peanut butter, cream cheese, egg, and sugar in a large mixing bowl with an electric mixer. Add the chocolate chips and stir them in. Scoop the cookies onto a baking sheet and press down a little. They don't spread much while baking. Bake for approximately 20-25 minutes.

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Preheat oven to 350°. Line cookie sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder and salt. Set aside. In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth.

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Chill dough for 20 minutes. Meanwhile, adjust oven rack to middle position and preheat oven to 350°F. Line two rimmed baking sheets with parchment paper. Remove dough from the refrigerator. Stir in peanut butter chips. Dough will be firm. Working in 2 batches, scoop batter using a cookie scoop (about 1 1/2 tablespoons) and drop dough onto 1 of.

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Before starting, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. First, combine the natural peanut butter with maple syrup in a large bowl until creamy and smooth. Then, stir in cocoa powder and almond flour, using the spatula first, then your hands to bring the ingredients together.

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Preheat oven to 375°. Advertisement. Step 2. Place salt and egg white in a medium bowl; stir with a whisk until white is frothy. Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine. Step 3. Divide dough into 20 equal portions (about 1 tablespoon each); arrange dough 2 inches apart on a baking sheet lined.

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Blend until well combined. Using a spatula, fold in the chocolate chips. Cover and put in the fridge for 20-30 minutes, or up to overnight. Preheat oven to 350 degrees. Lightly spray a baking sheet and set aside. Remove cookie dough from the fridge and make golf ball size balls and bake for 10-11 minutes.