These are my go-to cookie.  They are moist, chewy, fluffy, and always disappear at any function they attend.  They are a cross between a regular chocolate chip and a peanut butter cookie, making their flavor outstanding, but not overbearing on the peanut butter side (difficult to overdo in my world, but for many…).  This recipe is from the Barefoot Contessa’s Party cookbook and, if I recall correctly, is served as the dessert to a Rainy-Day-Soup Party.  Mmmm….A soup party sounds wonderful right about now when the weather is miserable.  I may just have to make some with the leeks I pulled out of the yard yesterday.

1/2 lb. Butter, Softened
1 1/2 C. Brown Sugar, Packed
3/4 C. Sugar

2 Eggs
2 tsp. Vanilla
1 Cup Peanut Butter

2 1/2 Cups Flour
1 tsp. Baking Powder
1 tsp. Salt

1 lb. Chocolate Chunks or Chips

Preheat oven to 350F.  Cream together butter and sugars until light and fluffy.  Add the eggs, one at a time until combined.  Add the vanilla and peanut butter and cream together.  In a separate bowl, mix together the flour, b. powder, and salt.  Add half of this dry mix to the butter mixture and combine thoroughly.  Mix in the remaining dry, and then the chocolate chunks.  Scoop onto greased cookie sheets (or ones lined with parchment paper), and bake for 8-15 min (depending on the size of the cookies).  Soooo delicious.

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