Making a great cookie better
Steve loves his chocolate chip cookie, But peanut butter cookies are right up there on his favorites list.
I really love those peanut butter cups...you know the ones that were famous for getting peanut butter in someone's chocolate and chocolate in someone's peanut butter.
So, it seems only natural that I should make some cookies that combines the two flavors.
Peanut butter chocolate chip cookies were the result of a bit of indecision on my part.
I think the two different types of cookies are still the best in their original form, but these mixture cookies are really great for a change and they often make it into the rotation on the campaign trail.
By the way, did you know that chocolate chip cookies were not even invented until the 1930s when an inn owner decided to add chunks of chocolate to her butter drop cookies. She expected the chocolate to melt into the cookies and make them chocolate flavored. Instead, they held their shape while becoming creamy.
Not surprisingly, the cookies were a real hit with the guests at her place and their fame spread across the world in no time and they become the most popular cookie in the world.
Now, just as the inventor of the chocolate chip cookie messed with a popular cookie and made it better, we are messing with a popular cookie...
Peanut Butter Chocolate Chip Cookies
1/2 cup of butter, softened
1/2 cup of smooth peanut butter1/2 cup granulated of sugar
1/2 cup brown sugar, firmly packed
1 egg
1 1/4 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of chocolate chips
- Preheat oven to 375 degrees.
- Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
- Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
- Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes at 375°.
