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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (89g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 219 (52%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 55.5mg||17 %|
|Sodium 131.7mg||5 %|
|Potassium 136.2mg||4 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 48.2g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 423
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