This is a fun and simple recipe to follow for a delicious dessert that satisfies both the chocolate chip and peanut butter lovers.
1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions – I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees F.
Line two baking sheets with parchment paper.
Wet Ingredients: Cream butter until smooth, then add peanut butter and both sugars. Beat until all ingredients are well combined.Next, add in egg and beat well. I always like to throw in a dash of vanilla to add a bit more depth, I usually throw in a teaspoon or so.
Dry Ingredients: Stir in flour and baking soda gradually until combined. Add in chocolate chips, apply liberally (I love chocolate).
Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets. Make sure to leave a two-inch gap between each cookie.
Bake for about 15 minutes or until cookies are firm around the edges. Make sure you don’t overbake them. If you wait until they are brown on top, they will be too hard.
These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies). But if any of you are like me, they won’t last a day.