Here is a simple, quick recipe to try.
introduction
Moose Farts are soft peanut butter cookies with chocolate chips. They bake fast and taste rich. Kids and adults both like them. You need common ingredients and little time.
why make this recipe
- It uses pantry items you likely have.
- It is quick to mix and bake.
- The peanut butter and chocolate mix is a crowd-pleaser.
- It makes a good snack, lunchbox treat, or plate for guests.
how to make Moose Farts
Mix the wet and dry ingredients, fold in chocolate chips, drop spoonfuls on a sheet, and bake until the edges are light gold. Let them cool a bit, then move to a rack. Keep the steps simple and follow the baking time to avoid overbaking.
Ingredients :
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the peanut butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until fully combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes on the sheet before transferring to a wire rack to cool completely.
how to serve Moose Farts
Serve warm or at room temperature. Put them on a plate with a glass of milk or a cup of coffee. They also work in a cookie tin for a party or as a packed snack.
how to store Moose Farts
Let cookies cool fully. Store in an airtight container at room temperature for 3–4 days. For longer storage, freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Moose Farts
- Use room temperature butter for easy creaming.
- Do not overmix after you add the flour.
- Use a cookie scoop or two spoons for even cookies.
- Check cookies at 10 minutes to avoid overbaking.
- Let them rest a few minutes on the sheet so they set before moving.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Use white chocolate chips or peanut butter chips instead of regular chips.
- Stir in 1/2 cup quick oats for a chewier texture.
- Press a small marshmallow on top after baking for a sweet twist.
FAQs
Q: Can I use crunchy peanut butter?
A: Yes. Crunchy peanut butter adds texture and works fine.
Q: Can I make the dough ahead and bake later?
A: Yes. Chill the dough in the fridge for up to 48 hours. You may need to add a minute to the bake time.
Q: Can I skip the eggs?
A: You can try an egg replacer, but texture will change. Eggs help make the cookies soft and hold them together.
Q: Are these cookies soft or crispy?
A: They are soft in the middle with lightly golden edges if you follow the bake time.
Q: Can I reduce sugar?
A: You can lower granulated sugar a bit, but brown sugar adds moisture and flavor. The result may be drier if you cut too much.
Conclusion
If you want another simple version or ideas for a no-bake treat with a similar name, check this helpful recipe page: Moose Farts no-bake cookie treat.
Moose Farts
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the peanut butter, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet mixture until fully combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool for a few minutes on the sheet before transferring to a wire rack to cool completely.