Crispy Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
| Firmly packed light brown sugar | 1 Cup (16 tbs) | |
| Butter stick | 1 , softened | |
| Chunky peanut butter | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Semi-sweet chocolate chocolate chips | 1 1/2 Cup (16 tbs) |
Directions
1. In a large bowl, beat brown sugar, butter, peanut butter, and egg with an electric mixer on medium speed until well blended.
2. In a small bowl, stir together flour, baking soda, baking powder, and salt. Add to butter-sugar mixture and beat until blended. Stir in chocolate chips. Cover and refrigerate until well chilled, about 2 hours or overnight.
3. Preheat oven to 375°F. Shape chilled dough into 1 1/4-inch balls and place 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with tines of a fork. Bake 8 to 10 minutes. Let stand 2 minutes, then remove to a rack and let cool completely.
2. In a small bowl, stir together flour, baking soda, baking powder, and salt. Add to butter-sugar mixture and beat until blended. Stir in chocolate chips. Cover and refrigerate until well chilled, about 2 hours or overnight.
3. Preheat oven to 375°F. Shape chilled dough into 1 1/4-inch balls and place 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with tines of a fork. Bake 8 to 10 minutes. Let stand 2 minutes, then remove to a rack and let cool completely.
Chef
