Sunday, November 14, 2010
Chocolate and Peanut Butter......is there anything better?
Peanut Butter Chocolate Chip Cookies
3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
2 sticks Butter (room temperature)
1 C. White Sugar
1 C. Dark Brown Sugar (firmly packed)
2 Eggs (room temperature)
1 tsp. Vanilla Extract
2 C. Creamy Peanut Butter
2 C. Chocolate Chips (I used milk chocolate, but semi-sweet would be delicious too!)
Preheat the oven to 350 degree. To start, you want to combine all of the dry ingredients. In a bowl pour in the flour, baking soda, and salt; set aside.
Next comes the wet ingredients. Use a mixer to cream together the butter and sugar in a large bowl (this is the key to any good cookie, so make sure to cream these together for at least 3 minutes!). Add the eggs, mixing them into the mixture one at a time, and then add the vanilla and beat until smooth. Add in the dry ingredients a little at a time, mixing as you go until everything is incorporated. Add the peanut butter and mix until it is creamy. Next, stir in the chocolate chips with a spoon.
Depending on how large you want to make the cookies will dictate the cook time. I usually take some dough into my palm and create a ball that fits into my palm, and then flatten them out into thick discs. With this size cookie, I baked them at 12 minutes because I don't like overly done cookies, but you can bake them up to 14 minutes if you want them crispier. With this cookie, you want to pull them out of the oven and let them cool directly on the baking sheet so that they don't crack and crumble.
This cookie was really good: it had a delicious flavor and was soft and moist as well. The only way to make this cookie even better is to make sure that you eat them with a cold glass of milk! The best part about this recipe is that if you want just plain peanut butter cookies, you just don't add the chocolate chips! I've said it once and I will say it again....peanut butter and chocolate is the world's best combination.