Now, this post is mainly so I don’t lose the recipe. It being a blog post, however, a couple of comments.
The original recipe was one of the peanut butter cookie recipes I’ve got laying around. It made peanut butter cookies that were, well, okay. The peanut butter taste was a bit on the subtle side. I had a bag of chocolate chips around, and one day tossed them in the next batch just as a boost. That made a huge difference. The mild PB works great at making the chocolate chips stand out. They’re pretty close to being our favorite cookie.
No pictures. Make a batch and take your own instead. Trust me, you’ll prefer the result.
Preheat oven to 375F.
- 1 cup butter or (good) margarine
- 1 cup smooth peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
Beat lightly and add to creamed mixture:
- 2 eggs
- 2 1/2 cups flour
- 1 teaspoon Baking Powder
- 1 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Add dry to wet and mix thoroughly.
Add one package (~12 ounce) chocolate chips to dough and mix thoroughly.
Spoon 3/4 to 1 inch balls of dough onto cookie sheet, separating by approximately 2 inches. Use a floured fork to press each ball flat. (about the thickness of a chocolate chip – isn’t that convenient?) Bake each pan of cookies for 9 to 10 minutes each.
I get between 90 and 100 cookies of ~2 to 2.5 inch diameter.