I think I'm onto to something with this peanut butter cookie recipe. It's light on the peanut butter and just when you think it might be too sweet, Shu-Zing! A tiny morsel of dark chocolate busts in on the scene to mellow out the sugar rave going on. These peanut butter cookies could very well be my next favorite cookie.
HERE'S ALL IT TAKES
Makes 18 cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1/3 cup creamy peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup mini-semi-sweet chocolate chips
Heat oven to 350ºF.
Beat butter, sugar and peanut butter in a large bowl with an electric mixer until fluffy; 2 to 3 minutes. Add egg and vanilla; beat in well.
In a small bowl, sift together the sifted flour, baking soda and salt. Gradually add to fluffy butter mix. Stir in chocolate chips.
Using an 1-inch scooper, measure out 1-inch dough balls and place on ungreased cookie sheet about 2-inches apart. Bake for 10 to 12 minutes, until light brown around the edges. Center of cookie will look soft. That's a good thing. Allow the cookies to cool on the cookie sheet for a minute or two, then transfer to a wire rack to finish cooling.