Peanut Butter Chocolate Chip Cookies Recipe
Peanut butter chocolate chip cookies combine two of the most popular cookie flavors in the world. You get a little bit of sweetness from the milk chocolate chips along with the peanut butter. When I make them I only use creamy peanut butter. With that said, my mom likes using crunchy. I guess its up to you on which you want to use!
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I like to make and bake double batches of cookies and freeze one batch for later on. These cookies freeze well. Just let them completely cool before packing them into freezer containers or freezer bags. If using a bag…store flat in your freezer to save on space. You can thaw them out at room temperature when needed.
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
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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