Hometown Recipes: Peanut Butter Chocolate Chip Cookies
By Erin Walgamuth
Long ago when I was a little girl, and I mean long ago, I would make peanut butter cookies for my friends. The recipe I used was from the Betty Crocker Cookbook that my Aunt Ethel gave me. I still have the cook book but it has definitely seen better days. The front cover is missing and it’s held together with a rubber band. Ahh, happy memories.
Over the years, I changed the Betty Crocker recipe and made it my own. My children love these not-too-sweet cookies and they remain a favorite to this day.
I hope you enjoy them too.
Peanut Butter Chocolate Chip Cookies
Makes 2-3 dozen (depending on how big you make them)
You will need: a lightly greased cookie sheet
Prep time 15 minutes
Cook time 8-10 minutes
Pre-heat oven to 375 degrees
½ cup butter at room temperature
1 cup packed dark brown sugar
1 cup creamy peanut butter
1 teaspoon vanilla
1 large egg
¾ cup chocolate chips
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
In a large mixing bowl, cream together butter and brown sugar until well combined. Add peanut butter and blend until well combined. In a small bowl whisk together the egg and vanilla until well combined. Add the egg and vanilla mixture to the peanut butter mixture and combine well. The mixture will be smooth and creamy. Fold the chocolate chips into the peanut butter mixture with a spatula or wooden spoon and set aside.
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In a small mixing bowl add the flour, soda, baking powder and mix well to blend.
Add ½ the flour mixture to the peanut butter mixture and combine well with a spatula or wooden spoon. Add the rest of the flour to the peanut butter mixture and combine well.
Use a tablespoon to scoop cookie dough, then roll into balls and place 4 inches apart on the lightly greased cookie sheet. Flatten the balls with the tines of a fork. If the dough sticks to the fork dip the fork in flour before you press it on the cookie ball.
Bake the cookies in the pre-heated oven for 8-10 minutes. Remove the cookies from the oven and let cool on the baking sheet for 5 minutes. Put warm cookies on a cooling rack with a spatula to continue cooling.
Refrigerate any left- over dough in a zip-lock bag or food container.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.
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