Peanut Butter Chocolate Chip Cookies
This is a new staple cookie recipe for us. I brought them to a ward activity and Jordan came rushing up to me and said, "did you TRY these cookies??" and I said, "Umm.. ya, I made them." In which he followed, "YOU made these???" He was shocked. I apparently don't bake enough. But they are super good and MOIST!
Ingredients:
2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter at room temp (I actually use salted)
1/2 C smooth or chunky peanut butter at room temp (do people keep theirs in the fridge??)
2/3 C dark brown sugar (I've also used light)
1/2 C granulated sugar (that's just the regular sugar)
2 Large Eggs
1 tsp vanilla extract
1/2 bag semi-sweet chocolate chips
Directions:
Position rack in the middle of the oven and preheat to 350F.
In a bowl, sift together the flour, baking soda, and salt; set aside.
in a large bowl (mixer bowl), combine butter,peanut butter, brown sugar, and granulated sugar. using a mixer on medium speed, beat until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat on low speed just until incorporated. Add Chocolate chips.
Place heaping tablespoonfuls of dough 3 inches apart on the prepared cookie sheets (9 per cookie sheet, I use parchment paper, or grease the pan) Bake one sheet at a time until the cookie tops are evenly golden, 10-12 minutes.
Let cookies cool.... (or not!)
Store in an airtight container at room temperature and they'll stay moist for a few days!
Ingredients:2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter at room temp (I actually use salted)
1/2 C smooth or chunky peanut butter at room temp (do people keep theirs in the fridge??)
2/3 C dark brown sugar (I've also used light)
1/2 C granulated sugar (that's just the regular sugar)
2 Large Eggs
1 tsp vanilla extract
1/2 bag semi-sweet chocolate chips
Directions:
Position rack in the middle of the oven and preheat to 350F.
In a bowl, sift together the flour, baking soda, and salt; set aside.
in a large bowl (mixer bowl), combine butter,peanut butter, brown sugar, and granulated sugar. using a mixer on medium speed, beat until well blended, about 1 minute. Add the eggs and vanilla and beat on low speed until the eggs are completely incorporated, scraping down the bowl occasionally with a rubber spatula. Slowly add the flour mixture and beat on low speed just until incorporated. Add Chocolate chips.
Place heaping tablespoonfuls of dough 3 inches apart on the prepared cookie sheets (9 per cookie sheet, I use parchment paper, or grease the pan) Bake one sheet at a time until the cookie tops are evenly golden, 10-12 minutes.
Let cookies cool.... (or not!)
Store in an airtight container at room temperature and they'll stay moist for a few days!
enjoy
image courtesy of www.browneyedbaker.com
recipe modified by ME from the book: "Cookies, Brownies & Bars" by Elinor Klivans
recipe modified by ME from the book: "Cookies, Brownies & Bars" by Elinor Klivans
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