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Chocolate Chip Peanut Butter Cookies
These cookies are plump and wonderfully flavorful.
Tips from the Chef
Warning!
Of course, if you are allergic to peanuts, you will not want to make these. If you give them away as gifts, make sure you label them so anyone allergic to nuts will not have a problem.
Of course, if you are allergic to peanuts, you will not want to make these. If you give them away as gifts, make sure you label them so anyone allergic to nuts will not have a problem.
Servings (slide to adjust): dozen
Calories per serving:
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Ingredients
- ¾ cup unsalted butter
- 1 cup Brown Sugar; Packed
- 1 cup Pure Cane Sugar
- 1 cup Peanut butter
- 2 Eggs
- 2 teaspoons Pure Vanilla
- 1 teaspoon Pure Almond Extract
- 2 ½ cups *Flour
- 1 teaspoon Baking soda; uncooked
- 1 12- oz package Chocolate chips
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Line 2 cookie sheets with parchment paper. If you have 4 cookie sheets, line all of them.
- Heat oven to 350F.
- Beat butter, sugars, and peanut butter in large bowl on medium speed until light and fluffy.
- Blend in eggs, vanilla and almond extract.
- Mix in flour and baking soda.
- Stir in chips. Drop by rounded tablespoons onto parchment paper lined cookie sheets.
- Bake 10 to 12 minutes, or until lightly browned.
- Cool 2 minutes.
- Remove from cookie sheets onto wire racks.
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.