Ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 cup creamy peanut butter (not natural-style)
- 1 egg
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1 1/4 cups flour
- Pinch of salt
- 1 1/4 cup chocolate chips
Directions:
- Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
- Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
- Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.
- When ready to bake, preheat oven to 350 F.
- Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.
- Bake for 9-10 minutes until set and very light in color. They will appear under-done.
- Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
- Store at room temperature, tightly covered, for up to 5 days.
Recipe from: http://www.rachaelray.com/blogs/index.php/2014/01/10/super-soft-peanut-butter-chocolate-chip-cookies/
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