- 1 cup butter or margarine
- 1 cup white sugar
- 1 cup brown sugar
- 2 large beaten eggs
- 1 tsp. vanilla
- 1 cup peanut butter
- 2-3/4 cups all-purpose white flour, sifted
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chocolate chips*
Add beaten eggs and vanilla.
Mix in peanut butter.
Sift the flour into a separate bowl and measure.
Whisk baking soda and salt into flour.
Add flour mixture by tablespoons to butter mixture, mix.
Stir in chocolate chips.
Use a small cookie scoop to drop cookies onto greased baking sheet. Cookies spread so space them.
Flatten cookies gently. Cookies will spread thinner as they bake.
Bake in preheated 350 degree F. oven, 10-13 minutes.
Cookies will be golden on the bottom and a little crisp on the bottom edges but still look soft on top.
Remove from oven and let cookies stays on the hot cookie sheet until firm (about 10 minutes) before using a spatula to lift them onto a cooling rack.
*Note: Using only 1 cup chocolate chips will yield about 2-3 chips per cookie, amount of chocolate may be increased. I made these successfully using Crisco butter flavour and instead of peanut butter, Goober, a peanut butter and jam blend.
