I didn’t get the recipe up the last time I made these, so I made sure to get pics this time around.
Peanut Butter Chip Cookies (and Peanut Butter Chocolate Chip)
1/2 Cup Butter (only use real, not margarine)
1/2 Cup Peanut Butter
1/2 Cup Granulated Sugar
1/2 Cup Brown Sugar (packed)
1 1/4 Cup Flour
3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt
Bag of Peanut Butter Chips (10oz) (for chocolate chip, use 1/2 bag peanut butter chip and 1/2 half bag semi-sweet chocolate chips)
Mix butter, peanut butter, sugars, and egg. Mix until all lumps and chunks are gone, especially brown sugar. Blend in flour, soda, baking powder and salt. Use cookie scoop to form into balls and place on lightly greased cookie sheet. Using a fork dipped in flour, lightly press crisscross pattern into ball to slightly flatten (just enough to level the dome of the ball). Chill for at least 20 minutes.
Bake at 375° for 10 to 12 minutes. Edges will JUST be starting to brown. For a crunchier cookie, allow to cook just a bit longer.
Makes about 2 dozen cookies.
This is probably my family’s favorite cookie. They are just lightly crispy on the edges and soft in the middle. As long as you don’t flatten them too much before baking, they also tend to stay on the thick side.
This is a pretty simple recipe and it is easy to mix it up by doing a 1/2 and 1/2 mix of chocolate and peanut butter chips. My original recipe doesn’t even have the peanut butter chips in it, but I started adding them a few years ago and it took it from a pretty good cookie to an awesome one. This is the first time I tried the blend, but so far, everyone has loved them, of course straight out of the oven which is one of the best ways to eat cookies.
As a side note, I use air bake pans for my cookies. I can’t stand the things for anything else, but they do an outstanding job of making sure the bottoms of the cookies don’t get over done before the rest of the cookie is done.