"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Peanut Butter Chocolate Chip Cookies Recipe

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This recipe for Peanut Butter Chocolate Chip Cookies, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, November 6, 2008


1/2 cup (1 stick) unsalted butter, soften
1/4 cup creamy peanut butter
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips

Position racks for multi-rack baking. Preheat oven to 325 and choose the convection setting recommended for multi-rack baking. Line two baking sheets with parchment paper. Cream the butter, peanut butter and brown sugar together in a large bowl with an electric mixer on high speed until fluffy. Add the egg and vanilla and mix until all the ingredients are combined.
In a separate large bowl, stir the flour, baking soda and salt together. Stir the flour mixture into the peanut butter mixture until the flour is no longer visible. Stir in the chocolate chips until evenly distributed.
Scoop the dough with a 1/4 cup measure or ice cream scoop and drop it onto the prepared cookie sheet, leaving 3 inches between the cookies. Use the tines of a fork to flatten the tops of the cookies to 1/2 to 1/4 inch-thickness with a crosshatch pattern.
Bake the cookies for 12 to 15 minutes, or until golden brown. Let the cookies cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack or clean surface to cool completely.
To adjust for conventional baking, raise oven temperature to 350, bake for 15 to 17 minutes, cook on one rack at a time and rotate pan halfway through cooking.

24 cookies




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