Chocolate Chip Peanut Butter Cookies
Last month Joe went out of town for a week, and I decided to use that week to try some recipes that had been the on the backburner for a few years. These recipes all feature peanuts, which aren’t welcome in the house under normal circumstances. Normally I avoid them even when Joe is going to be out for the weekend, but I figured a full week gave me plenty of time to sterilize the kitchen before he got home. While I did focus on savory dishes, I also made a few batches of some college favorite cookies. This cook is the result of two roommates craving two different cookies and deciding to do a cookie compromise. The trick to these cookies: mini chocolate chips! We found in our very scientific experiments that the smaller chips allowed for the perfect melding of chocolate and peanut butter.
1/2 cup butter, softened (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup smooth peanut butter
1 large egg
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mini-chocolate chips
- Preheat oven to 375
- In large mixing bowl cream the butter and sugars, before slowly adding the peanut butter mixing as you go. Add the egg, and continue to mix until smooth.
- Meanwhile sift together the flour, baking powder, baking soda, and salt. Slowly add the sifted dry ingredients to the bowl with the peanut butter mixture. Once everything has been well mixed, stir in the chocolate chips.
- Roll the dough in 1in balls and place on the cookie sheet, leaving plenty of space between the cookies. Bake for 12minutes. Once you have removed the cookies from the oven use the tongs of a fork to press the cookie down. Allow to cool and then serve!
These might not be your standard peanut butter cookie, but they will still take care of any peanut butter cravings! After all, why have chocolate chip cookies OR peanut butter cookies when you can have Chocolate Chip Peanut Butter Cookies.