This recipe was submitted by Louise! Thanks for submitting:) …this also enters you into my recipe submission monthly contest!!
- 1/2 cup butter, softened. For the love of all that’s holy, use real butter. Margarine is stupid when baking.
- That’s not just what I say, it’s what I know!
- 1/2 cup chunky or smooth peanut butter (I use smooth but that’s just because I hate chunky. You do whatever you want).
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (I usually put in 1/2 tsp but that’s because I like salty/sweet)
- 1 cup semisweet chocolate chips (or more, no more than 1 1/2. Trust me on this one, you don’t wanna use milk chocolate semisweet is the way to go. Of course I can’t stop you from using milk chocolate, but bleh. Why would you? )
Your oven should be at 375 degrees F. You’ll need two bowls – one for the dry ingredients and one for the wet ones.
Cream the butter, peanut butter and sugars together. Add the egg and mix until *fluffy*.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture and mix until it all sticks together. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375 degrees. Take them out at around the 11-12 minute mark. They might not look ‘all the way done’. That’s okay though because they’ll finish cooking themselves after they come out of the oven.
If you only have one cookie sheet, make sure to cool your sheet between batches (I run mine under cold water). Otherwise there’s some weird scientific magical thing that happens and the cookies end up all funny-looking and flat.
These are great for any fans of Reese’s Peanut Butter Cups :)