Chocolate Chip Peanut Butter Cookies

This is one of those recipes that is wonderful on its own - it's an old standby that has been a staple for years. But in the old Betty Crocker cookbook that my grandmother gave me when I was in junior high, it's simply Peanut Butter Cookies.

Sometimes, though, you just need a little something extra. I was craving these cookies recently and Danny said, Why don't you put chocolate chips in them?

I was scared to death. Not of the chocolate by any means, but of altering a recipe. I don't normally adjust anything because I assume the writer/cook/baker knows what they're talking about. What if I do something different and they come out hard as a rock? Or they aren't sweet and chewy like I think they should be?

Well, I got way out of my comfort zone (don't laugh...you may need to some day, too) and altered the recipe. They were absolutely amazing! So I just had to share my version of this recipe with you. Enjoy!

Chocolate Chip Peanut Butter Cookies:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter (I used Smucker's All Natural)
1/4 cup shortening
1/4 butter, softened
1 egg
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 package miniature chocolate chips

1. Mix sugars, peanut butter, shortening, butter and egg. Stir in remaining ingredients. Cover and refrigerate at least 3 hours.

2. Heat oven to 375 degrees. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten with the back of a fork to create crisscross pattern.

3. Bake 9-10 minutes, until tops are light brown. Cool two minutes, then remove from cookie sheet.

Comments

  1. MMMM. Sounds delicious! What could be better than peanut butter and chocolate together?

    ReplyDelete
  2. Not much - except a little Pillsbury frosting from the spray can on top. Really decadent.

    ReplyDelete

Post a Comment

Popular posts from this blog

Ruth: A Virtuous Woman

Fall Bulletin Board Inspiration

A Week Of Pulling Away