JUST MADE THESE. VERY LITE AND NOT TOO SWEET.......YUMMY! (I added two whole egges instead of one egg and one egg yoke, and made mine smaller than what the recipe said.) Puffy Peanut Butter Cookies with Chocolate Chips makes about 18 cookies 2 cups all-purpose flour 1/2 teaspoons baking soda 8 tablespoons of salted butter, melted and cooled 6 tablespoons of creamy peanut butter, melted and cooled 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 1/2 cups chocolate chips Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely. Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips. Shape the dough into a ball the size of a golfball. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!
Posted on: Mon, 27 Jan 2014 00:30:56 +0000
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