This recipe is a combination of the peanut butter cookie recipe I learned as a child and the desire to make the classic peanut butter blossom cookies but lacking the Hershey Kisses to do so. While there was an absence of Hershey Kisses in the house there were semi-sweet chocolate chips.
This is a quick recipe which makes about 3 dozen cookies.
Peanut Butter Chocolate Chip cookies (makes 36 cookies)
½ cup (1 stick) butter softened/at room temperature
½ cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 egg
½ cup peanut butter
1 ¼ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 cup semi-sweet chocolate chips
Place oven rack on middle run setting.
Preheat oven to 375 degrees farenheit.
In a large mixing bowl, cream butter and sugar until blended. Add egg and vanilla extract. Mix. Add peanut butter. Mix. Add flour, baking soda and baking powder. Mix. Gently fold in chocolate chips.
Drop dough by rounded teaspoons onto non-stick cookie sheet about 2 inches apart.
Bake in oven for 7 – 9 minutes or until bottoms appear lightly browned.
Cool cookies on wire rack.
