Peanut Butter Chocolate Chip Cookies
Tuesday, January 6, 2009
This recipe is originally from a package of Nestle chocolate chips, but has become a family classic! If you ever need to get on Glen's good side, just whip him up a batch of these (and save some dough for him to eat plain) and he will be putty in your hands. Works every time.
The ingredients:
1 cup butter
1/2 cup peanut butter (creamy or crunchy according to preference)
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking soda
2 cups chocolate chips
Beat butter, peanut butter, sugars, and vanilla until creamy. Beat in egg. Gradually beat in dry ingredients. Stir in morsels. Drop dough by rounded tablespoon onto ungreased cookie sheet. Bake at 375° for 6-8 minutes. Enjoy!
For Cami's evil caloric variation: Sandwich a little scoop of chocolate chip cookie dough ice cream in between two cookies, dollop a little whipping cream, enjoy...and then run 14 miles.
Enjoy!
Click here for printable recipe.
The ingredients:
1 cup butter
1/2 cup peanut butter (creamy or crunchy according to preference)
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1 egg
2 cups flour
1 tsp. baking soda
2 cups chocolate chips
Beat butter, peanut butter, sugars, and vanilla until creamy. Beat in egg. Gradually beat in dry ingredients. Stir in morsels. Drop dough by rounded tablespoon onto ungreased cookie sheet. Bake at 375° for 6-8 minutes. Enjoy!
For Cami's evil caloric variation: Sandwich a little scoop of chocolate chip cookie dough ice cream in between two cookies, dollop a little whipping cream, enjoy...and then run 14 miles.
Enjoy!
Posts
4 comments:
they look heavenly! if you could send me some of those right now, that would be lovely!
Send me some of those too, but without the chocolate chips! HA!
Delicious! I made these last night. Visit my blog to read more about how they turned out. http://clarindas.blogspot.com/2009/01/cookies-need-eggs.html
I made these today and this recipe is a keeper! I like it better than others I've tried. I made my standard changes that I do to all cookies I make: I used whole wheat pastry flour and I used 1/2 the butter and melted it. Those changes are pretty much undetectable with PB cookies. They turned out great and looked like your picture. I should have doubled the recipe--they're almost gone!
Post a Comment