I am a firm believer that everyone (who enjoys baking) should have a staple, go-to cookie that can be whipped up at a moment’s notice. These Peanut Butter Chocolate Chip Cookies have been made in my family since I can remember and have become my staple cookie. Adapted from my Great Grandma Milly’s Betty Crocker Cooky (yes, cooky with a “y”) Book, these little sweet treats are some of the BEST cookies I have ever tried. Events such as work parties, picnics or for no reason other than a sweet tooth, I hope you will find these cookies as easy and delicious as I do! Enjoy!
- 1/2 C Salted Butter
- 1/2 C Peanut Butter
- 1/2 C Granulated Sugar
- 1/2 tsp. Vanilla Extract
- 1/2 C Brown Sugar (packed)
- 1 Large Egg
- 1 1/4 C All-Purpose Flour
- 1/2 tsp. Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 C Chocolate Chips
- Mix butter, peanut butter, sugars, egg and vanilla thoroughly.
- Blend all dry ingredients, stir into shortening mixture.
- Chill dough (about 30-45 minutes so the butter can reset).
- Heat oven to 375 degrees.
- Once chilled, take out dough and roll into 1 1/4″ balls. Place 3″ apart on lightly greased baking sheet.
- Flatten the balls of dough by using a fork to make a crisscross on top.
- Bake 10-12 minutes, or until golden brown.
© Rachel Davidson and Wine Dine Wander, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine Dine Wander with appropriate and specific direction to the original content.
