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Chocolate Chip Peanut Butter Cookies
And now, your make-up cookie. These are amazingly good, a combination of everything that's good about cookies, really, chocolatey, peanut buttery, rich and just plainly delicious.
Chocolate Chip Peanut Butter Cookies
¾ cup unsalted butter, room temperature
1¼ cup commercially prepared peanut butter (not natural style)
1 cup granulated white sugar
1 cup dark brown sugar, firmly packed
2 eggs, gently beaten
2 cups all-purpose flour
1 teaspoon baking soda
16 ounces (1 bag) milk chocolate chips
Preheat oven to 325°F/160°C.
In a large mixing bowl, cream the butter and peanut butter together until well mixed and fluffy. Gradually add the sugars, beating well until everything is incorporated. Add the beaten eggs slowly, mixing continuously, just until the eggs are mixed in completely.
Sift the flour and baking soda into the creamed mixture and blend in. Stir in chocolate chips by hand, distributing them completely through the dough.
Roll one teaspoon sized portions of dough into balls. Place 2 inches apart on a greased cookie sheet and flatten slightly. Bake at 325°F for 15 minutes.
Chocolate Chip Peanut Butter Cookies
¾ cup unsalted butter, room temperature
1¼ cup commercially prepared peanut butter (not natural style)
1 cup granulated white sugar
1 cup dark brown sugar, firmly packed
2 eggs, gently beaten
2 cups all-purpose flour
1 teaspoon baking soda
16 ounces (1 bag) milk chocolate chips
Preheat oven to 325°F/160°C.
In a large mixing bowl, cream the butter and peanut butter together until well mixed and fluffy. Gradually add the sugars, beating well until everything is incorporated. Add the beaten eggs slowly, mixing continuously, just until the eggs are mixed in completely.
Sift the flour and baking soda into the creamed mixture and blend in. Stir in chocolate chips by hand, distributing them completely through the dough.
Roll one teaspoon sized portions of dough into balls. Place 2 inches apart on a greased cookie sheet and flatten slightly. Bake at 325°F for 15 minutes.