Peanut Butter Chocolate Chip Cookies
Moist and delicious, we always get asked for this recipe
As good as these are, we usually offer another cookie as well - not everyone loves peanut butter as much as we do.
Filling and delicious, these cookies can be a stand-alone dessert or served with other chocolate desserts.
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Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
2 sticks butter
1 1/2 cups dark brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
2 3/4 cups flour
1/4 cup cornstarch
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semisweet chocolate chips
Preheat oven to 350° .
Beat the sugar and butter until creamy, when the sugar is getting dissolved.
Combine the rest of the ingredients. Stir well. Refrigerate the dough for an hour or two for best results.
For easy clean-up, spread aluminum foil on a cookie sheet. Spray well with vegetable oil spray.
Roll cookie dough into golf ball size rounds. Place 12 on a cookie sheet. Push them flatter.
Bake for 11 minutes at 350° .
We're very careful with peanut food products. There's always a sign or two by these cookies simply announcing what they are. This can only help those who react to peanuts.
Many cookie doughs will keep quite as while under refrigeration. We haven't had good luck keeping it at normal 40°f temps - but the dough freezes very well - so much so that we normally make up large quantities and thaw as needed.
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