For an upcoming Birthday party I was volunteered to make Toll House cookies. I pointed out that the said grand-daughter had shown a penchant for my peanut butter cookies at Christmas, so I suggested why not make them and put chips in them instead. Peanut Butter Chocolate Chips Cookies came out rather good if I don’t say so myself.
Ingredients for Peanut Butter Chocolate Chip Cookies
- 1 cup butter softened
- 1 cup peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 3 cups all purpose flour
- 1 12oz package chocolate chips
Directions for Peanut Butter Chocolate Chip Cookies
Preheat oven to 350°
In the bowl of the mixer cream the butters. Once creamed beat in the sugars. Add the eggs and vanilla and combine completely, then add the dry ingredients. Once the dough is formed add the chips and on slow combine until the chips are evenly distributed. You should end with a stiff dough like for drop cookies.
Using a tablespoon or a # 60 scoop place batter onto a ungreased baking pan or one lined with a silpat. Press to flatten with the floured back of a fork in a criss-cross pattern cookies should be about ¼ inch thick.
Bake for 12- 15 minutes, they are best if they are just starting to brown lightly on top, remove from the oven allowing them to cool and firm up for a minute or two on the pan before placing them on a wire rack to cool completely.
Store in an air tight container for up to 2 weeks, but don’t store with other cookies or the peanut flavor will be absorbed by the others.
Here are a few items to help make this recipe:
I do love peanut butter but with those chocloate things in them I cannot eat them so rule number 1 applies- NO TASTY- NO RATEY
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