- Peanut Butter Chocolate Chip Cookies -

As much as I adore peanut butter like every other red-blooded American, I must admit that  the plain and simple peanut butter cookie does not make my list of favorites. This probably has something to do with the fact that I just "can't hardly" stand a dessert or sweet treat that doesn't involve chocolate. And that fact probably had something to do with why peanut butter chocolate chip cookies make my list of favorites - America's favorite combination made into America's favorite baked good. 

Of course after all this patriotic talk, there is one American in this country who just can't stand that combination: my mother. I just have to keep reminding myself that she's almost a 1/4 Belgian (and you know how they are about chocolate over there, whereas we American's thrive on Hershey's and the like). But then, my mom can't whistle either...perhaps she's an alien ;) Yet, with all this dislike of "the wonderful combination", the one thing mom really loves is a good, fresh out of the oven peanut butter chocolate chip cookie. So all you out there from distant alien planets, take note! 

Peanut Butter Chocolate Chip Cookie

Ingredients:
3/4 c. (1 1/2 sticks) Butter (room temperature)
3/4 c. Granulate Sugar
1 c. Brown Sugar
3/4 c. Peanut Butter
2 Eggs
2 tsp. Vanilla Extract
2 1/2 c. All-Purpose Flour
1 tsp. Kosher Salt
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1 1/2 c. Semi-sweet Chocolate Chips

Directions:
In bowl of electric mixer fitter with paddle attachment, cream together butter and both sugars on a medium speed for 2 minutes. Add the peanut butter and mix on low speed till incorporated (scrape down the sides and mix some more if necessary). Add the eggs, one at a time, and then the vanilla until just combined. Add the flour, salt, baking soda, and baking powder. Mix carefully so as not to spew the flour everywhere. Once blended together, add the chocolate chips. 

I like to lay out about a foot and a half of plastic wrap and spoon the dough into a blob onto it. Then top it with another sheet of plastic wrap and seal the dough in nicely. Chill in the refrigerator for an hour or two. 

Preheat the oven to 350 degrees. Put parchment paper on a cookie sheet and drop the dough into two tablespoon size balls on the cookie sheet. Bake for 15 minutes or until golden. Makes about 2 dozen, depending on the size.

Enjoy!