Tuesday, March 1, 2016

Peanut Butter Cookies with Chocolate Chips


Yeah! It's National Peanut Butter Lovers Day. Now who doesn't eat peanut butter straight from the jar? Not I!  So guilty of that!!  Which reminds me of the time I came home from work and the nanny was watching the kiddies. They were 5 and 6 at the time, sitting on the couch watching TV with a Skippy peanut butter jar in between them and a few candy wrappers. They had that drunk or lathargic look on their face, ingesting spoonfuls of peanut butter. I was laughing inside while I had to set things straight... after all dinner was in the fridge. 

I especially love these cookies which is why I had to share. They are crisp on the outside and soft in the middle. So enjoy this recipe guys! It's a keeper.


PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS 
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Prep time 20 min | Total Time: 45 minutes | Makes 45 | Dairy
Adapted from Martha Stewart 


INGREDIENTS


 INSTRUCTIONS

1 1/2 cups creamy peanut butter

1 cup packed light-brown sugar

1/2 cup (1 stick) softened unsalted butter

1 large egg

1 1/2 cups all-purpose flour, (spooned and leveled)

1 teaspoon baking powder

1/2 cup of chocolate chips





1.  Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.


2.  In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine. Mix in the chocolate chips.

3.  Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Press down each ball with a spoon or fork, flattening to a 1/2-inch thickness.

4.  Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.