Post by Guest on Mar 25, 2010 13:23:20 GMT -5
Makes 24 cookies.
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets. (To store, keep cookies in an airtight container at room temperature, up to 3 days.)
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1 inch apart, on two ungreased baking sheets. Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through. Let cookies cool on sheets. (To store, keep cookies in an airtight container at room temperature, up to 3 days.)