October 28, 2011

Peanut Butter Cookies with Chocolate Chips

I haven't made these cookies in a while, which is why they haven't been posted before now. I used to love these, but when I made them this time, they didn't seem very peanut buttery, which was surprising and a bit disappointing. As I ate more, I remembered why I love them, but it took me a while. I think I might prefer flourless peanut butter cookies, which have a much strong peanut flavor. I'm really not trying to deter you from making these; they are excellent. I'm just surprised at my change in tastes!

Unlike these peanut butter cookies, it's best to use no-stir peanut butter as it helps hold the cookies together.

Peanut Butter Cookies with Chocolate Chips

½ c. granulated sugar
½ c. packed brown sugar
½ c. butter
½ c. peanut butter (must be solid at room temp)
1 tsp. vanilla
1 egg
1 c. flour
1 tsp. baking powder
¼ tsp. salt
1 c. chocolate chips

Heat oven to 375˚. Mix sugars, butter, peanut butter, vanilla and egg in medium bowl. Stir in flour, baking powder and salt. Stir in chocolate chips.

Shape dough into 1-inch balls. Place about 3 inches apart onto ungreased cookie sheet. Press dough to ¼ thickness with fingers. Bake about 8 minutes or until edges are light brown (centers will be soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

1 comment:

Suzanne said...

I would like the heavy duty peanut butter kind myself. Hope you're well.