Peanut Butter Chocolate Chip Cookies Recipe
This Fast, Easy Recipe Will Quickly Become a Family Favorite
Oct 13, 2009
Kids of all ages love these cookies.
Adding peanut butter to cookie dough is not a new idea. However, if chocolate chips are added to a typical, run-of-the-mill peanut butter cookie recipe, the peanut butter flavor usually overpowers the flavor of the chocolate chips. This recipe does not require very much peanut butter and the flavor is not sacrificed at all. The amount called for is well balanced by a single bag of chocolate chips, so the one will not overpower the other.
Kelly Nuttall came up with this recipe on the fly one afternoon in the summer of 2009, much to the delight of her family. These cookies have been in great demand ever since. Try them out and see for yourself how good they really are.
Warning: These cookies are addictive. Eat under constant supervision.
Peanut Butter Chocolate Chip Cookie Recipe
Makes about three dozen 3-inch cookies.
Ingredients:
- ½ cup creamy peanut butter (chunky peanut butter is also an option)
- ½ cup butter flavored shortening
- ¾ cups white sugar
- ¾ cup brown sugar, packed
- 3 eggs
- 1/2 tsp salt
- 1-1/2 tsp vanilla
- 1 tsp baking soda
- 1 package chocolate chips (11-1/2 oz, milk chocolate or semi-sweet)
- 2 cups all purpose flour
Directions:
- Preheat a conventional oven at 350 degrees F.
- Cream together the white sugar, brown sugar, shortening, peanut butter, eggs, and vanilla with an electric mixer or a hand mixer. Longer mixing times make a tastier cookie. Scrape the sides of the bowl with a spatula as you mix.
- Add the baking soda and the flour one cup at a time, mixing the first cup completely before adding the second cup. Then add the chocolate chips and incorporate them well. The recipe does not require a whole bag of chocolate chips if fewer are desired. On the other hand, if more chocolate chips are wanted, go to town!
- Spray a cookie sheet with cooking spray and place a dozen 1- to 1-1/2-inch diameter dough balls on the sheet at a time. Space them evenly so they do not touch each other during baking.
- Bake on the middle rack for 10 to 12 minutes, or until the edges of the cookies begin to turn a golden brown. Allow the cookies to stand on the cookie sheet for 2 to 3 minutes after removing them from the oven. Then transfer them to a sheet of aluminum foil or wax paper to cool.
Enjoy them warm or after cooling. They go great warm with a small bowl of ice cream. Truthfully, they also go well with ice cream after they have cooled.
SOURCE
The kitchen laboratory of Kelly Nuttall, Culinary Genius. This recipe is published here with permission.
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