Peanut butter and chocolate is always a perfect combination! These Chocolate Chip Peanut Butter Cookies are yummy, easy to make, and one of my favorites. They are so good that my family devours each batch before the next one comes out of the oven.
They are a variation of the Peanut Butter Cookie recipe from the Moosewood Restaurant Book of Desserts.
1 cup peanut butter
1 cup butter, room temperature
2 cups packed brown sugar
2 tsp. pure vanilla extract
3 cups unbleached white flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup chocolate chips
Preheat over to 350 degrees. Lightly oil or spray the baking sheets (personally, I prefer parchment paper instead of oil or spray).
Using an electric mixer or a food processor, cream the peanut butter, butter, and brown sugar until light and well blended. Beat in the eggs one at a time. Stir in the vanilla. Sift together the flour, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet ingredients. Fold in the chocolate chips.
Roll tablespoons of dough between your palms to form 2 inch balls and place them about 2 inches apart on the baking sheets. Press each cookie with the tines of a fork to create a crisscross pattern. Bake for 10 minutes. Transfer the cookies to a rack to cool.