Peanut Butter Chocolate Chip Cookies

Peanut butter chocolate chip cookies sound incredible delicious because they remind you of a popular chocolate treat. Chocolate and peanut butter go really well together whether it's in a candy or a cookie. Chocolate chip cookies and peanut butter cookies are two of the most popular cookies ever. Combining them can't possibly go wrong.

There are several ways to make peanut butter chocolate chip cookies. If you already have a peanut butter cookie recipe you love, just throw in a few cups of chocolate chips. Traditionally, when making peanut butter cookies you use a fork to press down the cookies in a criss-cross pattern. You can still do this with chocolate chips in them, or you can flatten them with the palm if your hand.

Give this peanut butter chocolate chip cookie recipe a try and you will find everyone asking for the recipe again and again.

Ingredients:

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (1 stick) butter, softened
3/4 cup peanut butter
1 egg, lightly beaten
1 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips

1. In a bowl, cream the butter. A mixer works best for this. Cream the butter for about 2 minutes or so. Stir in the granulated sugar and brown sugar. The sugar/butter mixture should look light and fluffy when it's been mixed thoroughly. Mix in the peanut butter. Stir in the egg and vanilla.
   
2. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Lightly whisk it together to get out any lumps, or you can mix it together by running it through a sifter and then stirring.
3. Stir the dry ingredients into the wet ingredients in small portions. Mix it in by about 1/2 cup at a time. If you are using a mixture, put it at the lowest speed to keep from getting flour everywhere.
4. When the dough has formed, stir in the cup of chocolate chips. Refrigerate the dough for 3 to 4 hours, or overnight.
5. Preheat the oven to 275 degrees.
6. Form the dough into 1 inch balls and place 2 inches apart on the cookie sheet. Press them down with the back of a fork in a criss-cross pattern, or flatten with the bottom of a glass. In between batches, put the dough back in the refrigerator. Don't put the dough on the pans unless the pans are completely cooled.
7. Bake them in the oven for 8 to 12 minutes, or until they are lightly golden brown. Remove them from the oven and let the cool on the pan for 5 minutes. Carefully transfer them to a cooling rack to cool completely.

These cookies taste great with milk or a small bowl of ice cream. If you love chocolate, add some more chocolate chips or dip the peanut butter chocolate chip cookies half in chocolate.