1/2 c Butter or margarine;
-softened
1/2 c Creamy peanut butter
1/2 c Granulated sugar
1/2 c Packed light brown sugar
2 Eggs
1 ts Vanilla
1 1/3 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 3/4 c Semisweet chocolate chips
Preheat oven to 350-degrees F.
Combine the softened butter or margarine and the peanut butter in a large
bowl. Beat with an electric mixer on medium speed until the mixture is
light and fluffy. Gradually add the granulated sugar and brown sugar. Beat
in the eggs and vanilla until well combined; set aside.
In a medium bowl, stir together the flour, baking soda and salt. Add the
flour mixture and chocolate pieces to the dough. Stir until the dough is
well blended.
Drop the batter by tablespoonfuls onto lightly greased cookie sheets.
Bake for 9 to 12 minutes or until the edges of the cookies are lightly
browned or a slight impression remains when the cookies are lightly touched
with a fingertip.
Transfer the cookies to a wire rack to cool completely.
This recipe is from “America’s Best-Loved Community Recipes” published by
Better Homes and Gardens, 1994. It was originally published in “Home
Cookin’ Mount Zion Heritage Cookbook” published by the Mount Zion Cemetery
Association, Apple Springs, Texas.
Yields
48 Servings
