Peanut Butter Chocolate Chip Cookies


Cookies and milk is one of those wonderful, classic American combos. Who can resist a warm chocolate chip cookies straight from the oven? But not all cookies are equal! How many cookies recipes have I tried, I wonder, never to make them again? I bet you’re in that same camp.  A good cookie is a cookie you will make over and over again and love it every time.

This chocolate chip cookie is complemented with Peanut Butter, and it is one of my very favorite cookie recipes, if not #1! The bottoms turn just slightly crispy, but the middles are soft. I L.O.V.E. them! I usually add some wheat flour along with the all-purpose flour, to add a little nutrition, but also I actually like the texture better in these cookies with the addition of the wheat flour. That’s not something that works well with every cookie without making them dense or dry. But the peanut butter in these keep them nice and moist. Some cookies also don’t keep well, but I have found that these keep well for several days without losing their fresh taste. So, you see, you just can’t go wrong with this one! Go make a batch and see what I mean!

  • 1/2 c. butter (or margarine)
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 3/4 c. peanut butter
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 1/4 c. flour (or use 3/4 c. white flour & 1/2 c. wheat)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 8 oz. chocolate chips

Cream together the P1010809margarine, sugar, brown sugar, and peanut butter. Add egg and vanilla Mix well. Stir in flour, baking soda, baking powder, and salt. Mix thoroughly. Gently stir in the chocolate chips. Drop onto ungreased cookie sheets. (I don’t do small cookies! I don’t use anything to measure them by- but just kind of ‘eye’ it. I would say approx: a little bigger than a heaping Tbs.) Bake at 350 for 9-10 minutes or until lightly brown. Do NOT over-bake. What makes these cookies so good is their softness- you lose that if you bake too long. So, only bake until they are slightly brown and don’t look overly gooey. Once you remove the cookies from the oven, allow them to sit for 1 minute before removing from pan. This will help them to set-up a little more. Remove to wire racks.

Expect to get about 18-24 cookies



One thought on “Peanut Butter Chocolate Chip Cookies

  1. […] do I love these cookies? Let me count the ways! Last week I mentioned my favorite cookie recipe, Peanut Butter Chocolate Chip Cookies, but these have to be next in line. Here’s […]

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