Double Peanut Butter Chocolate Chip Cookies |
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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I've been working on tweaking this recipe off and on for over a decade. The end result is a batch of cookies that can't make it overnight in our house and all my family and friends beg me to make it whenever they can. It might look like a lot of peanut butter. It might look like way too much vanilla. Trust me, it works! Ingredients:
1 cup creamy peanut butter (preferably jiffy, it works the best) |
1/2 cup shortening (not butter flavored) |
1 3/4 cups dark brown sugar |
3 tablespoons milk (if you are lactose intolerant, fat free lactose free milk works better than soy milk) |
1 1/2 tablespoons pure vanilla extract (best if you don't use imitation) |
1 large egg |
1 3/4 cups unbleached all-purpose flour |
3/4 teaspoon salt |
3/4 teaspoon baking soda |
6 ounces peanut butter chips (or to taste) |
6 ounces dark chocolate chips (or to taste) |
Directions:
1. Preheat oven to 375 degrees.
2. Combine peanut butter, shortening, brown sugar, milk, and vanilla extract. Stir until thoroughly combined. Mix in egg.
3. Combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
4. Stir in chips until evenly spread throughout.
5. Roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet. Flatten with fork in a crisscross motion.
6. Bake for 6 to 8 minutes or just until beginning to set. Pull and let stand about 5 minutes before removing from pan. This is the secret to a soft cookie. DON'T wait for those cookies to brown in the oven, or they will get hard They continue to bake after removal, so don't worry!
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