Best of Both Worlds Chocolate Chip Peanut Butter Cookies

These are going to be some incredible chocolate chip peanut butter cookies. If you want to make an out of this world cookie, you need to gather ingredients for this recipe right now.

Love peanut butter cookies and chocolate chip cookies but have trouble deciding between the two? Now you don’t have to. By marrying the two flavors together, you will be wanting an entire plateful all to yourself.

To describe the flavor imagine a nice peanut butter cookie and as you bite into it, chocolate hits your mouth. It’s as if a chocolate peanut butter candy bar made cookies. It’s simply incredible to smell, look at and eat. This cookie is well loved by those that adore both peanut butter and chocolate.

As most bakers tend to do, I’m always seeing what happens if I combine ingredients. I love doing this with cookies because it doesn’t take a lot of time, money or effort on my part. I recommend you do the same.

After all, you may come up with a fabulous cookie that people chant for when you walk around in public. Could you imagine the fame and accolades as you wave like royalty and give a small little smile?

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Chocolate Chip Peanut Butter Cookies

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Like chocolate chip cookies but also like peanut butter ones? On a diet and tired of choosing which one to eat as a treat? Why not combine the best of both worlds and be happy?

Prepare: 15 minutes mins

Bake: 10 minutes mins

Servings: 2 dozen

Ingredients

• 1 ¼ cups (187.5g) flour
• ½ cup (135g) peanut butter
• ½ cup (113g) chocolate chips
• ½ cup (96g) shortening or softened butter
• ¼ cup (56g) brown sugar
• ¼ cup (50g) white sugar
• 1 large (50g) egg
• ½ tsp (3g) baking soda
• ½ tsp (2.5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

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• Preheat oven to 350F (180C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat shortening, sugars and peanut butter until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in chocolate chips.
• Roll dough into 1" balls. Place on a baking sheet approximately 2" apart. Press down with the back of a fork to create the traditional criss-cross pattern.
• Bake 12 – 15 or until edges are golden brown.  Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

Shortening is preferred over butter for the traditional peanut butter cookie texture.

Shortening weighs less than butter: 1/2 cup shortening weighs 96g and butter weighs 113g.