Chocolate Peanut Butter Cookies
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
45
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F
2
Line 2 baking sheets with parchment paper
3
Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes
4
Beat in the vanilla and egg
5
Stir in the chocolate chips
6
Put some granulated sugar in a small bowl
7
Shape tablespoons of the dough into balls and roll each ball in the sugar to coat
8
Evenly space the balls on the prepared baking sheets
9
Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern
10
Bake until the bottoms are golden brown, 10 to 12 minutes
11
Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely
12
The cookies can be stored in an airtight container at room temperature for up to 3 days