Name: Peanut Butter Chocolate Chip Cookies
Cook time: 11 min
Total time: 11 min
Cuisine: American food
Ingredients: Ingredients:; 1 cup (16 Tablespoons) unsalted butter; 1 cup peanut butter; 1 cup sugar; 1 cup brown sugar – packed; 2 large eggs; 1 teaspoon pure vanilla extract; 2 cups flour; 1 teaspoon baking soda; 1-1/4 cups chocolate chips; Preheat the oven to 350°.

Have you ever had peanut butter chocolate chip cookies? Although I do love Reese Cups, I have never made a cookie with those in mind until now. Dave loves peanut butter cookies. I love chocolate chips, okay, I love chocolate in pretty much any form. This cookie marries those two flavors together perfectly.

The key to making cookies by hand using a wooden spoon is having the ingredients at room temperature. The butter blends in nicely and the eggs incorporate easily. Let your ingredients come to room temperature. Yes, the peanut butter should be at room temperature, too.

You don’t need a mixer for these. There’s something therapeutic in mixing the ingredients by hand…

Peanut Butter Chocolate Chip Cookies

Ingredients:

1 cup (16 Tablespoons) unsalted butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar – packed
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 teaspoon baking soda
1-1/4 cups chocolate chips

Preheat the oven to 350°.

Directions:

Cream the butter and peanut butter.

Add the white and brown sugar. Mix until smooth. Then, add and mix in the eggs, one at a time.

Then, mix in the vanilla.

Measure the flour and the baking soda. Then, add the soda to the flour and mix with a whisk. (You don’t want anyone to get a bite of baking soda!)

Pour half of the flour mixture into the butter-sugar mixture and mix well. Next, add the other half of the flour and continue to mix until it is well incorporated.

Then, gently stir in the chocolate chips.

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Using a 1-1/2″ ice cream scoop, drop balls of dough onto a cookie sheet pan. (I love the AirBake cookie sheet pans. I have the 20″ x 15.5″ pan. It is perfect for baking a dozen cookies at a time and the cushion of air almost guarantees the bottoms won’t burn!)

Bake for 11 minutes. (Although 11 minutes is perfect in my oven, on the first batch, check your cookies and adjust the baking time if necessary. Then, you’ll know exactly how long you need to bake the remaining batches.)

Let the cookies cool for a couple of minutes on the cookie sheet before transferring to a wire cooling rack.