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 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.


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

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


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