Here’s a sweet treat to start your weekend off right. Inspired by my family’s love of all things peanut butter and chocolate, these perfect little gems – with their soft crumb and addictive flavor – will vanish before your very eyes.
Yields 5 1/2 dozen.
SODIUM CONTENT: 2.6 mg per cookie
1 c. (2 sticks) unsalted butter, softened
1 c. no-salt-added peanut butter (preferably creamy, but chunky will work fine)
1/2 c. brown sugar
1 c. sugar
1 t. pure vanilla extract
1 1/2 t. Ener-G sodium-free baking soda
2 c. all-purpose flour
1 c. miniature semisweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream the butter with the peanut butter, sugars, and vanilla. Add the eggs, one at a time, beating well after each. Stir in the baking soda. Gradually add in the flour, mixing well and scraping the sides of the bowl to incorporate. Last, stir in the mini chocolate chips.
Drop dough by teaspoonfuls onto ungreased baking sheets (a small cookie scoop works great here). Place on middle rack in oven and bake for 10 minutes. Remove from oven and transfer cookies to a wire rack to cool. Allow cookies to cool almost completely before storing in an airtight container.
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