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By far this is our favorite cookie recipe and I haven't met a peanut butter and chocolate combo fan yet that hasn't loved them. I use Skippy peanut butter (the best IMO). I tried them with the natural style peanut butter once but the dough was just too soft. I guess I should add that there have been times that a batch of these never make it to the oven. If you are a cookie dough fan, this is one of the best!
Oh, and if you are in a hurry you can always use the method my sons use to make the recipe. They just dump all of the ingredients in the mixing bowl, set the speed to medium-high to high, and voila, a minute later you have a bakeable (or eatable) dough. Just remember that if you do eat it instead of baking you should omit the egg or use a pasteurized egg product. There is a risk of salmonella with raw eggs.
Preheat the oven to 350 degrees. Cream butter and both sugars. Slightly beat egg, and add it, vanilla and peanut butter to butter mixture. Combine dry ingredients in a separate bowl, mixing well, and add to creamed mixture. Mix well then carefully incorporate chocolate chips. Roll dough into walnut size balls or do what I do and use a small cookie scoop. Bake at 350 for 10-12 minutes. These are best if baked until bottoms are barely browned. Do not overbake. The cookies do not spread very much so many times I have cooked the entire batch on one cookie sheet.
Makes about 4 dozen.
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