Peanut Butter Chocolate Chip Cookies Recipe
When it comes to homemade cookies, my favorite will always be a chewy chocolate chip cookie! With that said, I like to vary the recipes that I’m using from time-to-time and try something just a little bit different, while sticking with my tried-and-true favorite.
When I’m in the mood for peanut butter and chocolate combined, this is the recipe that I use. These cookies are delicious, especially when you warm them up for a few seconds in the microwave oven or in the toaster oven.
For those of you who lack time every week to make homemade cookies, you can make a double batch and freeze some for later use. If you want a little “crunch” you can swap out the creamy peanut butter for crunchy.
Peanut Butter Chocolate Chip Cookies Recipe
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
2 Tbsp. milk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 bag of semi-sweet chocolate chips
Note: Sometimes when I make them I do have to add additional milk due to the batter being just a tad to firm. When I do, I add it by the tablespoon, until its the consistency that I need.
Preheat oven to 350 degrees F.
In a large mixing bowl cream together the shortening and creamy peanut butter. Beat in the granulated sugar and brown sugar until creamy. Blend in the large egg, milk and vanilla extract until all ingredients are combined.
In a large mixing bowl sift together the all-purpose flour, baking soda and salt. Gradually add the flour mixture into the creamed mixture, beating after each addition until all ingredients are combined together. Hand stir in the semi-sweet chocolate chips until combined. You can use as little or as much of the chocolate chips that you want.
Drop the cookie dough onto an ungreased baking sheet, leaving 2 1/2″ between each one. Use the back of a spoon to flatten each one just a little bit.
Place the baking sheet into a preheated 350 degree oven and bake for 8 to 10 minutes, or until done. Remove from oven and let cookies cool on a wire rack. Once cooled, store them in an airtight container.
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