So, my wife and I were craving cookies this weekend. We couldn’t decide between making chocolate chip or peanut butter. Then I had this great idea and told my wife “Why not have the best of both!” So, we slightly altered our favorite chocolate chip cookie recipe and “Chocolate Chip Peanut Butter Crunch Cookies” were born! Some friends came over, tried them, and fell in love. We hope you will too!
p.s. If you’re thinking of getting your carpets cleaned, scroll to the bottom to take advantage of this month’s special. It’s a good one!
p.p.s. If you make these cookies let us know what you think!
Nick and Staci
Yield: 4 dozen cookies
- 1/2 cup(s) chunky peanut butter
- 1 cup(s) butter or margarine, softened
- 3/4 cup(s) sugar
- 3/4 cup(s) brown sugar, packed
- 2 large eggs
- 2 teaspoon(s) vanilla
- 2 1/2 cup(s) unsifted flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) Semi-Sweet Chocolate Chips
Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add in chunky peanut butter. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
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