the sometimes senseless ravings (and the occassional rant) of an aspiring marine ecologist who may enjoy killing things a little too much
Saturday, September 25, 2010
These cookies are AMAZING. Especially if you like peanut butter, which of course I do. I am sad for those who are allergic to peanuts because their tongues don't get to experience the pure joy of these cookies.
This recipe makes ~3 dozen cookies, and in my experience they are a huge hit at bake sales (because they look so pretty and taste so amazingly yummy!).
PEANUT BUTTER CHOCOLATE CHIP COOKIES
1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 1/4 c. all purpose flour (it's also good with equal portions of whole wheat and all-purpose flour)
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 c. semi-sweet chocolate chips (if you omit the chocolate chips, this is also a kick-ass peanut butter cookie)
Preheat oven to 375 F. In a small mixing bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate large bowl, cream together butter, peanut butter, and sugars with an electric mixer. Beat in the egg. Beat in the flour mixture a little at a time. Stir the chocolate chips in with a spoon. Use a small cookie scoop to drop the dough onto cookie sheets and bake for 10-12 minutes. Let cool for 1 minute in the pan then move to a rack to finish cooling.
I have also doubled the recipe and made giant cookies using a 1/4 c. ice cream scoop to portion the dough onto cookie sheets (use the bottom of the scoop to smoosh them down a little bit or they won't cook all the way through before the bottoms burn). If you decide to try the giant-size version, reduce the heat of your oven to 350 F and bake for about 15-17 minutes (or until the bottoms of the cookies are brown). You won't be disappointed.