CHOCOLATE CHIP PEANUT BUTTER COOKIES

I made these cookies today, and they were yummy. The recipe comes from “Family Favorites Cookbook.” I added a little extra flour, so that I could roll them in balls, and then dip them in sugar before placing them on a cookie sheet. I also took a fork, and pressed them down slightly. The recipe just tells you to treat them as a drop cookie, which would be even easier. You could also leave the chocolate chips out, as I did with half of them, since my husband doesn’t care for chocolate chips! Weird huh. I think you could also drizzle the tops with white chocolate & milk chocolate for a pretty decorated cookie. If you like a soft chewy cookie, make sure you don’t over bake them. If you like a crispier peanut butter cookie, brown the tops slightly, like I did.

 

Ingredients:
1/2 cup margarine or butter, softened
1/2 cup shortening
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
 2 eggs
 2 cups unbleached all-purpose flour
*I added enough extra flour, so that the dough wasn’t too sticky to roll into balls, and then dip in sugar
 1 teaspoon baking soda
 1 to 1 1/2 cups milk or semisweet chocolate chips

 Directions:

Preheat oven to 325 degrees. In a large bowl, cream together the margarine, shortening,  peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the peanut butter mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets, or add enough extra flour so that you can roll the dough in walnut size balls, and dip in sugar, before placing on cookie sheet. Press down lightly with fork. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned at the edges. Allow cookies to cool on the cookie sheets for a minute before removing to wire racks to cool completely.

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  • Amber - 03/03/2011 - 6:41 pm

    Hi…love love love your blog! Thank you for reopening my passion for cooking. I have a question about the peanut butter chocolate chip cookie recipe. What is the 1/2 cup butter for? I’m not sure if I cooked these correctly. I’m trying to make a goal of cooking everything on your website at least once. The mini monkey bread was my first and my boys ask for these all the time. Thank you, thank you, thank you for a wonderful website.ReplyCancel

  • Amber - 03/03/2011 - 6:43 pm

    Okay…I didn’t state my question correctly. The recipe calls for 1/2 cup butter and 1/2 cup shortening. I only used the butter. What is the shortening for? It wasn’t mentioned in the instructions.ReplyCancel

    • Jonna - 03/03/2011 - 7:06 pm

      Hi Amber,
      Yes, please do add the shortening as well as the butter. I need to add that in the directions. I do hope they still turned out o.k.ReplyCancel

  • Amber - 04/03/2011 - 1:03 pm

    Thank you so much for the info. And yes…they turned out great! I sent to a C-5 crew for their flight and they absolutely loved them. As a matter of fact, I have been the designated baker for all trips now thanks to your fabulous recipes! Big hugs…and by the way…love the name of the website…even if it was an April Fool’s joke.ReplyCancel