Monday, December 18, 2017
Peanut Butter Chocolate Chip Cookies
PEANUT BUTTER CHOCOLATE CHIP COOKIES
1 cup unsalted butter, room temperature
1 cup sweet creamy peanut butter
1 cup granulated sugar
1 cup dark brown sugar or 1 cup light muscovado sugar, packed*
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
Preheat oven to 325 degrees F. Line 2 baking sheets 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. Fold in chocolate chips. Using cookie scooper, 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.
Remove baked cookies from parchment and let cool completely on wire rack.
* Muscavado sugar is a very dark brown, moist sugar and it tastes slightly more of molasses/treacle than regular brown sugar.