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Peanut Butter Chocolate Chip Cookies
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon
baking soda
1 cup (2 sticks) butter or margarine, softened
1/2
cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2
cup packed brown sugar
1 teaspoon vanilla extract (or substitute maple extract and vanilla pudding mix)
COMBINE flour and baking soda in small
bowl. Beat butter, peanut butter, granulated sugar, brown sugar and
vanilla extract in large mixer bowl until creamy. Beat in egg.
Gradually beat in flour mixture. Stir in morsels.
DROP
dough by rounded tablespoon onto ungreased baking sheets. Press down
slightly with bottom of glass dipped in granulated sugar.
BAKE
for 8 to 10 minutes or until edges are set but centers are still soft.
Cool on baking sheets for 4 minutes; remove to wire racks to cool
completely.
PAN COOKIE VARIATION: PREPARE dough as
above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake
for 15 to 18 minutes. Cool in pan on wire rack.
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