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 minutesmins
Bake: 10 minutesmins
Servings: 2dozen
Ingredients
1 ¼cups(187.5g) flour
½cup(135g) peanut butter
½cup(113g) chocolate chips
½cup(96g) shortening or softened butter
¼cup(56g) brown sugar
¼cup(50g) white sugar
1large(50g) egg
½tsp(3g) baking soda
½tsp(2.5mL) vanilla
½tsp(2.5g) salt
Instructions
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.