Peanut Butter Chocolate Chip Cookies

From time to time you have to just settle for one thing or another. I love peanut butter cookies while Tracy loves chocolate chip. So one day while Tracy was making me some cookies for a potluck she decided to throw in some chocolate chips and viola! Peanut Butter Chocolate Chip Cookies were born.

By far being out favorite cookie these are often for pretty much any event we attend. These are fairly easy to make and freeze well. You can freeze either the pre-baked cookies, or the cookie dough. To freeze the cookies simply chill them on a cookie sheet and then separate in layers with wax paper and drop into the freezer. The cookie dough simply gets divided into 1 lb blocks, enough for about 24 cookies, wrapped in a couple of layers of plastic wrap and into the freezer. Thaw for a few hours in the fridge and then bake as normal.

One of the most important things to getting a good soft peanut butter cookie is the cooking time. If you pull the cookies out of the oven a few minutes before they finish cooking, and allow them to finish off on the cooling racks, you will get that soft texture everyone looks for. Whatever you decide to do, remember that experiments and trial runs are how all great food is made, so change it up, mix something new in, and make the recipes your own.
Basic Peanut Butter Cookies

1 stick of butter
1 cup of peanut butter

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp. vanilla
1 egg

1 1/2 cups sifted flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Whisk butter until creamy, mix in peanut butter. Add sugars slowly and combine. Add vanilla and egg and stir well. Mix dry ingredients thoroughly. Combine with butter/sugar mixture. Chill dough for 3-6 hours .Shape into 1 inch balls and place about 2 inches apart on a baking sheet. Flatten with the tines of a fork dipped in granulated sugar. Bake in a preheated 375°F oven for 8 minutes. Move immediately to cooling rack to finish cooking.



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