peanut butter cookies with chocolate chips

Yeah! It's National Peanut Butter Lovers Day. Now, who doesn't eat peanut butter straight from the jar? Not I!  So guilty of that!!  This reminds me of the time I came home from work and the nanny was watching the kiddies. They were 5 and 6 at the time, sitting on the couch watching TV with a Skippy peanut butter jar in between them and a few candy wrappers. They had that drunk or lethargic look on their face, ingesting spoonfuls of peanut butter. I was laughing inside while I had to set things straight... after all dinner was in the fridge. 

I especially love these cookies which is why I had to share. They are crisp on the outside and soft in the middle. So enjoy this recipe, guys! It's a keeper.

peanut butter cookies with chocolate chips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 20 min | Total Time: 45 minutes | Makes 45 | Dairy Adapted from Martha Stewart
INGREDIENTS	INSTRUCTIONS
1 1/2 cups creamy peanut butter 1 cup packed light-brown sugar 1/2 cup (1 stick) softened unsalted butter 1 large egg 1 1/2 cups all-purpose flour, (spooned and leveled) 1 teaspoon baking powder 1/2 cup of chocolate chips	1.  Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside. 2.  In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine. Mix in the chocolate chips. 3.  Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Press down each ball with a spoon or fork, flattening to a 1/2-inch thickness. 4.  Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.

chewy chocolate chip cookies

I usually don't bake the same desserts twice... unless they are these cookies. This is one of my favorite chewy chocolate chip cookie recipes. I've been turning to this recipe time and time again for the past 10 years. Enjoy!

INGREDIENTS

• 2 1/4 cups all-purpose flour 
• 3/4 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter (for dairy-free substitute with Earth Balance)
• 2 large eggs
• 1/2 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 9 ounces) semisweet or white chocolate chips

Equipment

• Baking sheet
• Parchment paper

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour, salt and baking soda; set aside. 
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the vanilla, and eggs. Beat until well mixed. Add the flour mixture; mix until just combined. 
3. Stir in the chocolate chips.
4. Drop overflowing tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
5. Bake until cookies are golden around the edges, but still soft in the center, 10 to 12 minutes. If you make your cookies smaller bake them for 8 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.