These cookies are real popular with our guests.
|Makes about 6 dozen, 2-1/2 inch cookies
1 cup brown sugar
1 cup granulated sugar
1 cup (2 sticks) butter
1 tsp. vanilla
2 cups jiffy extra crunchy peanut butter
3 cups all-purpose flour
1 tsp. salt
1 tsp. soda
2 cups (12 oz. pkg.) chocolate chips (milk chocolate is great)
Preheat oven to 375°. Whisk together the flour, salt and soda and set aside.In an electric mixer, cream the sugars and the butter. Add the eggs, one at a time, and the vanilla and continue beating to a fluffy consistency. With the mixer on low, add the peanut butter and mix just until blended. With the mixer still on low, add the flour mixture and finally the chocolate chips.
Scoop or roll walnut-size balls and place two inches apart on an ungreased cookie sheet. Bake for approximately 10-12 minutes, or until lightly browned. Do not over-bake.
Cool on the sheet for two to three minutes, and then transfer to a wire rack until thoroughly cooled.Baking times vary from oven to oven, and with different types of cookie sheets. We use the bright aluminum insulated sheets.
Note: When halving the recipe, use 2 eggs.