Pb Chocolate Chip cookies
1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Have ready at least 2 baking sheets lined with parchment paper. Cream butter until smooth. Add peanut butter and both sugars and beat until combined well. Add egg and beat well. Stir in flour and baking soda gradually until well combined. Stir in chocolate chips by hand. Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked. Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks. Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch. These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
1 cup sweet creamy peanut butter
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Have ready at least 2 baking sheets lined with parchment paper. Cream butter until smooth. Add peanut butter and both sugars and beat until combined well. Add egg and beat well. Stir in flour and baking soda gradually until well combined. Stir in chocolate chips by hand. Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie. Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard. Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked. Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks. Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch. These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
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