MELTED BUTTER CHOCOLATE CHIP COOKIE RECIPE RECIPES

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PEANUT BUTTER/CHOCOLATE CHIP COOKIE BARS RECIPE | ALLRECIPES



Peanut Butter/Chocolate Chip Cookie Bars Recipe | Allrecipes image

Easy to make, good to eat!

Provided by R. Lauzon

Categories     Peanut Butter Cookies

Yield 20 bars

Number Of Ingredients 5

½ cup butter
1 ½ cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter over low heat.
  • Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.
  • Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.
  • Bake 25 to 30 minutes.

Nutrition Facts : Calories 278.7 calories, CarbohydrateContent 32.1 g, CholesterolContent 18.9 mg, FatContent 15.4 g, FiberContent 1.2 g, ProteinContent 5.3 g, SaturatedFatContent 10.5 g, SodiumContent 127.3 mg, SugarContent 26.9 g

THE BEST CHOCOLATE CHIP COOKIE RECIPE RECIPE | BON APPéTIT



The Best Chocolate Chip Cookie Recipe Recipe | Bon Appétit image

What makes this the best chocolate chip cookie recipe? Crispy edges, chewy centers, and classic cookie flavor with every batch. Oh, and no mixer required.

Provided by Chris Morocco

Yield Makes 16

Number Of Ingredients 10

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)
1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾ tsp. (4 g) baking soda
¾ cup (1½ sticks; 169 g) unsalted butter, divided
1 cup (200 g) (packed) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 large egg yolks
2 tsp. vanilla extract
6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.
  • Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).
  • Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).
  • Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets. Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

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