Peanut Butter Chocolate Chip Cookies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup sweet unsalted butter, at room temperature
• 1 cup sweet creamy peanut butter (do not use reduced fat versions - i use jiff or peter pan brands)
• 1 cup granulated sugar
• 1 cup brown sugar or 1 cup light muscovado sugar, packed
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups semi-sweet chocolate chips

Recipe

• 1 preheat oven to 325 degrees f.
• 2 have ready at least 2 baking sheets lined with parchment paper.
• 3 cream butter until smooth.
• 4 add peanut butter and both sugars and beat until combined well.
• 5 add egg and beat well.
• 6 stir in flour and baking soda gradually until well combined.
• 7 stir in chocolate chips by hand.
• 8 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.
• 9 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.
• 10 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.
• 11 meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
• 12 wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
• 13 these will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).