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| Milk Chocolate Chip Peanut Butter Cookies |
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 lb. [1 stick] unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup smooth peanut butter
2 cups milk chocolate chips
Method
Position 2 oven racks in the middle and upper third of the oven. Preheat oven to
325.
Line 2 baking sheets with aluminum foil.
Sift the flour, baking soda, and salt together. Set aside. Put the butter, granulated
sugar, and brown sugar in the bowl of an electric mixer and beat on medium speed
for about 1 minute or until mixture is smooth. Add the egg and vanilla and mix on
low speed for about 15 seconds or until they are blended thoroughly. Stop the mixer
and scrape the bowl during that time. Add the peanut butter and mix until smooth.
Decrease the speed to low and add the flour mixture, mixing just until the mixture is
incorporated.
Stir in the chocolate chips.
Use 2 level tablespoons of dough for each cookie. Place mounds of batter about 2
inches apart on the prepared baking sheets. Bake the cookies evenly until light
brown, 22 to 24 minutes. After 10 minutes of baking, reverse the baking sheets front
to back and top to bottom to ensure even browning. Watch the cookies carefully as
they near the end of their baking time. Cool the cookies thoroughly on the baking
sheets. The tops of the cookies will look crinkled.
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 lb. [1 stick] unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup smooth peanut butter
2 cups milk chocolate chips
Method
Position 2 oven racks in the middle and upper third of the oven. Preheat oven to
325.
Line 2 baking sheets with aluminum foil.
Sift the flour, baking soda, and salt together. Set aside. Put the butter, granulated
sugar, and brown sugar in the bowl of an electric mixer and beat on medium speed
for about 1 minute or until mixture is smooth. Add the egg and vanilla and mix on
low speed for about 15 seconds or until they are blended thoroughly. Stop the mixer
and scrape the bowl during that time. Add the peanut butter and mix until smooth.
Decrease the speed to low and add the flour mixture, mixing just until the mixture is
incorporated.
Stir in the chocolate chips.
Use 2 level tablespoons of dough for each cookie. Place mounds of batter about 2
inches apart on the prepared baking sheets. Bake the cookies evenly until light
brown, 22 to 24 minutes. After 10 minutes of baking, reverse the baking sheets front
to back and top to bottom to ensure even browning. Watch the cookies carefully as
they near the end of their baking time. Cool the cookies thoroughly on the baking
sheets. The tops of the cookies will look crinkled.