Peanut Butter Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies always disappear in a flash. Crunchy, chewy, nutty and sweet, it is hard to eat just one.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup peanut butter, creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk chocolate chips, mini chips
Instructions
- In a large mixing bowl, cream the butters and the sugars together. Then beat in the egg and vanilla. While mixing, gradually add the flour, baking soda and salt. When combined, stir in the mini chocolate chips.
- I make BIG cookies. So I can get about two dozen cookies from one batch of cookie dough. Using a scoop, place rounded balls of dough on a baking sheet. Make sure they are at least two inches apart.
- Bake in a 350 degree oven for about 13-15 minutes. If you make a smaller cookie, bake them 11-13 minutes. Remove from the oven and allow to cool on the baking sheet for a few minutes. The cookies will set up during that time. Remove cookies from the baking sheet and place them on a plate to cool completely.
Equipment
- 2 large baking sheets
- 1 stand mixer OR a large mixing bowl
Notes
What type of peanut butter should I use?
- I prefer to use creamy peanut butter when making the cookie dough. It lends tons of flavor to the batter and makes the cookies taste so rich. Crunchy can also be used, if you prefer a cookie that is more chunky.
- Do not use natural peanut butter, as it may separate while baking and make your cookies spread. You want to select one that is smooth and blended, like Skippy or Jif Peanut Butter. It will blend well in the batter, making a thicker, more stable cookie dough.
Nutrition
Calories: 155kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 67mgPotassium: 60mgFiber: 0.4gSugar: 13gVitamin A: 129IUCalcium: 14mgIron: 0.5mg