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Peanut Butter and Chocolate Chip Ricotta Cookies

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2Made this recipe

Serves: 5 dozen cookies

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients for Cookies

4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 cups ricotta cheese

2 large eggs

2 tablespoons vanilla extract

1 1/2 cups milk chocolate chips

1 1/2 cups peanut butter chips

Ingredients for Icing (optional)

2 cups sifted confectioners’ sugar

3 tablespoons whole milk

Sprinkles, for decoration

Preparation

01Preheat the oven to 350 degrees.
02In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
03In a large mixing bowl, use an electric mixer at medium speed to cream together butter, sugar, and brown sugar until light and fluffy, about 2 minutes.
04Add the ricotta, eggs, and vanilla and beat at medium speed until combined, about 1 minute more, scraping down the sides of the bowl as needed.
05Reduce the mixer speed to low and gradually add the dry ingredients while the mixer is running. Scrape down the sides of the bowl as needed. Mix until dough forms and all ingredients are combined.
06Turn off the mixer and use a sturdy spoon to fold in the chocolate and peanut butter chips.
07Drop rounded tablespoons of dough about 2 inches apart onto ungreased cookie sheets. Bake 18–22 minutes, until cookies are a light brown color. Transfer immediately to a cooling rack and allow cookies to cool completely.
08For the optional icing: In a small bowl whisk together the confectioners’ sugar and milk until a smooth glaze forms. Spread the icing on the cookies using a small spoon and decorate with sprinkles, if using. Allow icing to dry completely before serving.
09Store cookies in an airtight container in a cool, dry place.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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