Who would have though of putting these two things together...IN A COOKIE. Well...I have to admit I "borrowed" the original recipe and made a few of my own changes. Anyway...enjoy with a nice cup of tea.
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| The addition of cornstarch makes a lighter batter |
@@@@@ Now You're Cooking! Export Format
Peanut Butter Chocolate Chip Cookies
Chocolate, Cookies
1/2 cup butter
3/4 cup peanut butter, smooth
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract; or almond extract
3/4 cup flour
1/4 cup cornstarch
3/4 teaspoon baking soda
6 ounce Hershey's Special Dark Chips
Preheat oven to 350F. For better results, line baking sheets with parchment paper.
In the mixer bowl, cream butter, peanut butter, and sugars until fluffy. Add the egg and vanilla, and mix on medium speed until combined. Sift flour, cornstarch and baking soda together and add to butter mixture, beating just to combine. Fold in Hershey's Dark Chocolate Chips.
Using a 1" ice cream scoop sprayed with Pam, place 12 cookies on each sheet. Bake for 18 to 20 minutes, rotating baking sheets after 9 minutes. Cool to room temperature and store up to one week in airtight container.
Note: I personally prefer pure almond extract in place of vanilla extract.
Notes: ©WHStoneman
Yield: 36 servings
** Exported from Now You're Cooking! v5.88 **
Peanut Butter Chocolate Chip Cookies
Chocolate, Cookies
1/2 cup butter
3/4 cup peanut butter, smooth
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract; or almond extract
3/4 cup flour
1/4 cup cornstarch
3/4 teaspoon baking soda
6 ounce Hershey's Special Dark Chips
Preheat oven to 350F. For better results, line baking sheets with parchment paper.
In the mixer bowl, cream butter, peanut butter, and sugars until fluffy. Add the egg and vanilla, and mix on medium speed until combined. Sift flour, cornstarch and baking soda together and add to butter mixture, beating just to combine. Fold in Hershey's Dark Chocolate Chips.
Using a 1" ice cream scoop sprayed with Pam, place 12 cookies on each sheet. Bake for 18 to 20 minutes, rotating baking sheets after 9 minutes. Cool to room temperature and store up to one week in airtight container.
Note: I personally prefer pure almond extract in place of vanilla extract.
Notes: ©WHStoneman
Yield: 36 servings
** Exported from Now You're Cooking! v5.88 **
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| Cooling on the counter...if you can wait that long!! |
Bon Appétit
and
Enjoy YOUR Wonderful World!
Mr. Bill,
ReplyDeleteWhat a timely post on this cookie recipe, just in time for holiday baked goods giving!!! Thanks!!! - gary
Hi Bill, NOW--you have hit my buttons this morning... Those cookies could be my favorites for sure... I am a peanut butter lover from WAY BACK.... ha
ReplyDeleteThanks for the recipe.
Betsy
Oh yum! I love that you used dark chocolate chips in this recipe. Once I had them, I just can't go back to regular semi-sweet. :-)
ReplyDeleteOooo I would adore these, thanks! Thanks for popping by to say hello today too - was nice to see you!!
ReplyDelete