Peanut Butter Chocolate Chip Cookies
Altered from the great Mrs. Fields Choc Chip Cookie recipe
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups brown sugar, firmly packed
- 1 ¼ cups white sugar
- 1 cup salted butter, softened
- 3 large eggs (I often leave out the eggs!)
- 1 cup crunchy peanut butter
- 2 teaspoons vanilla extract
- 1 ½ cups best quality semi-sweet or bittersweet chocolate chips
Preheat oven to 300 degrees.
In the bowl of an electric mixer blend together the butter and sugars until it they form a grainy paste. Add eggs, one at a time until just blended (or not). Add peanut butter and vanilla and mix on medium speed until the batter is light and fluffy.
Add the flour mixture and blend at low speed until just mixed. Do not over-mix.
Slowly blend in the chocolate chips.
Drop by rounded spoonfuls onto an ungreased cookie sheet. If you find the batter is too soft to handle you can put the bowl into the fridge for 15-20 minutes first so that the dough hardens a bit. It will make forming the cookies a bit easier.
These cookies SPREAD so leave lots of room between them.
Bake for 18-22 minutes until they are slightly brown around the edges. Do not over-bake or they will be crunchy, rather than chewy. Transfer immediately to wax paper to cool.