A coworker gave me this Nestle Toll House recipe because she knew of my love for peanut butter and chocolate. These cookies had a very mild peanut butter taste, but the milk chocolate chips were a perfect compliment. The cookies remained soft and chewy even after they cooled. I took these cookies to a scrapbooking party and they were a big hit.
I had a very special boy watching me as I baked today. He sat and behaved perfectly whille I added things and had the mixer running.
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
1 large egg
1 3/4 cups (11.5-oz. pkg.) milk chocolate chips
PREHEAT oven to 375° F.
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.