Tuesday, 3 February 2015

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies


2 + Cup flour (You might a few extra tablespoons depending on what peanut butter you use)
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Peanut Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 Eggs, beaten
2 Teaspoons Vanilla
1 Cup chocolate chips (I am very generous with this amount when I make them)

*sometimes I add a little bit less white sugar and make it up some with honey and cinnamon, yummy*


Preheat oven to 375°F

In a medium bowl cream together the Peanut butter, white sugar, brown sugar, vanilla, and eggs, set aside.

In a large bowl whisk together the flour, the baking soda, and salt. Gradually add the flour mixture to the butter-sugar-egg mix stirring thoroughly with each new addition of flour. Stir in  the chocolate chips.

The dough should be pretty stiff now and not too sticky when you handle it. If it is still not malleable, stir in more flour. Once you are happy with the consistency of your dough, Chill in the fridge for at least one hour.

Spoon and drop it on to your un-greased cookie sheet, or roll it into balls that are about one inch in diameter and place either the spooned or rolled cookies about 2 inches apart on the baking sheet.

Bake for roughly 12 minutes, and allow cookies to sit on the hot pan out of the oven for an additional two minutes before moving the cookies to a cooling rack to cool completely. As I said above I do recommend putting the dough into the fridge in between baking rounds, if like myself you do not have a massive oven, because this recipe makes a good pile of cookies at the end.


No comments:

Post a Comment