Chocolate Chip Peanut Butter Cookies

Don’t get me wrong.  I do like the famous Hershey’s Kisses Peanut Butter Blossom Cookies. Chocolate and peanut butter are always a winning combination.  But, I got to thinking how much more I would like it if I had some smaller morsels of chocolate in every bite of my chocolate chip cookies.  It’s just a personal preference.

My next quest was to find the perfect peanut butter cookie recipe.  I believe I have done that.  I found it in the 1998 Los Angeles County Fair cookbook.  It’s the 1st Place Prize winner.  I have made this recipe with both mini chocolate chips and traditional size chocolate chips.  I love them both.  Also, before flattening the cookies in the crisscross fashion, you roll the cookie dough in some granulated sugar.  This gives the cookies a beautiful finish.

So, if you are craving peanut butter and chocolate and you don’t happen to have a bag of Hershey’s Kisses in your kitchen, try these.  Everyone will want to kiss the cook!

Chocolate Chip Peanut Butter Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • ½ cup butter
  • ¼ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 cup peanut butter
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon vanilla
  • additional granulated sugar for rolling
  • 1 cup mini or regular size chocolate chips
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease cookie sheets.
  2. In a large bowl, beat butter and sugars until light and creamy. Add egg, peanut butter, salt and baking soda.
  3. Add flour and vanilla just until combined. Add chocolate chips and mix until evenly distributed.
  4. In a small bowl, place about ½ cup granulated sugar. Roll cookie dough into balls (approximately 1 heaping teaspoon each). Then roll each cookie ball in granulated sugar, coating evenly.
  5. Place sugared balls on greased cookie sheets. With fork, press down each ball gently in an "x" pattern.
  6. Bake for 12 minutes, or until cookies are slightly browned around the edges. Remove from cookie sheets and cool on racks.

 

 

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