More Great Recipes: Cookies

Peanut Butter Chocolate Chunk Cookies


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Member since 2007

Serves 36 | Prep Time | Cook Time

Ingredients

Reynolds® Parchment Paper

1 3/4
cup flour

3/4
teaspoon each salt and baking soda

3/4
cup creamy peanut butter

1/2
cup butter flavor shortening

1 1/4
cup packed light brown sugar

3
tablespoons milk

1
tablespoon vanilla extract

1
egg

1
bag (11.5 oz.) semi-sweet chocolate chunks

1/3
cup each chopped peanuts and quick cooking oats


PREHEAT oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.



BEAT peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.



ADD flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.



BAKE 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool.


Pairs Well With


Notes

Reynold's

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