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GingerScraps Gallery Rules & Guidelines
🚨 NEW GUIDELINES STARTING MAY 1, 2025 🚨
Welcome to the GingerScraps Gallery! We're so happy to have you sharing your beautiful layouts with us. We have a shiny new gallery/forum and with that comes some updated rules. To keep our gallery organized, enjoyable, and fair for everyone, please take some time to READ & FOLLOW ALL THE RULES. Thank you!!
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2025-12 Recipe Card Mini Kit-PeanutButterChocolatCookies.jpg
- Links, Credits & Journaling
- December 2025 Recipe Card Challenge with Let Me Scrapbook-Maurine Stettler
2025-12 Recipe Card Mini Kit by Let Me Scrapbook
Thanks for the fun and mini,here is my-2025-12 Recipe Card Mini Kit- font-Bodoni MT
Peanut Butter Chocolate Chip Cookies-Recipe lo
info and photo free to use from-https://www.delish.com/cooking/recipe-ideas/a41611860/peanut-butter-chocolate-chip-cookies-recipe/
Ingredients-Peanut Butter Chocolate Chip Cookies
2 1/4 cups (270 g.) all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (215 g.) packed light brown sugar
1/2 cup (100 g.) granulated sugar
1 cup (270 g.) creamy or chunky peanut butter
1 large egg
1 Tbsp. pure vanilla extract
2 cups (340 g.) semisweet chocolate chips, from 1 (12-oz.) bag
Directions
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment.
Step 2
In a medium bowl, whisk flour, baking soda, and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Using a flexible spatula, scrape down sides of bowl and add peanut butter. Beat on medium speed until just combined, about 30 seconds. Scrape down sides of bowl and add egg and vanilla. Beat on medium speed until well combined, about 1 minute.
Step 3
Add dry ingredients to egg mixture and beat on low speed until a dough forms, about 30 seconds. Add chips and beat on low speed until combined. Roll 3 tablespoons (76 grams) dough into balls with your hands or a #20 cookie scoop and arrange on prepared pans, with 8 balls on each pan. Refrigerate remaining dough while first batch bakes.
Step 4
Bake cookies, rotating pans front to back halfway through, until puffed and edges are golden brown, 14 to 16 minutes (cookies will still be pale on top and fairly soft). Let cool on pan 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool at least 20 minutes. Repeat with remaining dough.