Peanut Butter Chocolate Chip Cookies (PBCC Cookies)
More Chocolate Chip than Peanut Butter... but there's just a hint of peanut butter in these cookies that will leave everyone asking for more!
Yield: 25 Servings Ready in 45 minutes
21 people trying soon
Verified by stevemur
|1/2 cupbutter; (1 stick) room temperature|
|1/2 cupcreamy peanut butter; resist the temptation to use more ;-)|
|1 cupgranulated sugar|
|1 cupbrown sugar; packed|
|2.5 cupsregular flour|
|1.5 tspbaking soda|
|1 tspbaking powder|
|2 cupschocolate chips; either semi-sweet or milk chocolate|
Peanut Butter Chocolate Chip Cookies (PBCC Cookies) Preparation
In a large bowl, mix butter, shortening, peanut butter, granulated and brown sugars, and eggs. If you use a mixer, blend on medium.
Separately, mix together flour, baking soda, baking powder, and salt. Add to other mixture. If you use a blender, start on low speed (don't want to poof flour everywhere!)
Mix in chocolate chips.
I love recipes that you can freeze - this freezes great! If you're going to freeze, make large tablespoon-sized balls and lay them out in a Tupperware container separating each layer with parchment or wax paper.
If you're going to cook right away, preheat oven to 400F and place the the tablespoon-sized balls onto a cookie sheet lined with Silpat pad or parchment paper.
Bake 8 to 10 minutes from room temp, or 12 - 14 minutes from frozen. Time depends a lot on just how big you make them - what you're looking for is a nice golden doneness.
Let cool on the cookie sheet
Personally, I like my PBCC cookies crispy on the outside and gooey on the inside. Make balls as directed and the outside will be nice, golden and crispy and the insides will still be gooey.
I also like my cookies big - this recipe will make about 25 - 30 cookies the size that is perfect for my tastes.
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