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Actual Peanut Butter Chocolate Chip Cookie, Actual Size

Peanut Butter Chocolate Chip Cookies

From: The Complete Cookie by Barry Bluestein and Kevin Morrissey

September 12, 2000 - Out of ice cream . . . still hot outside.
Hunny Bunny said we hadn't had cookies for a while.
I asked my Bunchkin: "Peanut butter or chocolate chip???"
His reply was: "How about peanut butter chocolate chip???"
So, I went to the pantry, got out a few cookie cookbooks and found this one marked "to try".
These are *really* good!!! We absolutely loved them (lots of mmm's and ooo's).
Every bite was heaven, even the bites without a chocolate chip.
They are really rich and taste like a peanut butter cup.

1 cup all-purpose flour
1/3 cup rolled oats
teaspoon baking soda
1/8 teaspoon salt
cup (1 stick) unsalted butter, at room temperature
1 cup peanut butter
cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees.

Coat cookie sheets with vegetable cooking spray. I used baking parchment.

Combine the flour oats, baking soda, and salt in a mixing bowl. Whisk to combine.

In a large mixing bowl, combine the butter, peanut butter, and brown sugar.
Using an electric mixer at medium speed, beat until the mixture is light, fluffly, and smooth.
Mix in the egg and vanilla.

Stir in the chocolate chips with a wooden spoon. Add the flour mixture and stir to incorporate.

Drop the dough by the tablespoonful onto the prepared cookie sheets,
leaving about 1 inches between cookies.

Bake for about 15 minutes, until the cookies are golden brown.

Remove from the oven and cool on the sheets for 3 minutes,
then transfer to wire racks to finish cooling.

My yield was about 2 dozen generous (3 inch) cookies.

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September 12, 2000