Peanut Butter Drop Cookies With Oodles of Chocolate Chips
By Harriet Hodgson
Grocery stores sell refrigerated dough, but I prefer to make cookies from scratch because I can change the recipe to suit my tastes. The original recipe for peanut butter cookies is pretty basic: PB, sugar, eggs and flour. I've made this recipe more times than I can count and, as much as I love it, I was ready for something new.
I searched the Internet and found dozens of cookie recipes, many of them similar. But I also found some unusual variations of this classic, including peanut butter cracker sandwiches dipped in chocolate, so-called "cup" cookies, no-bake cookies, and even a recipe without flour.
When you are baking cookies you need to make some key decisions. Are you going to use butter, margarine, or both? Should you use large or extra-large eggs? Will the peanut butter be extra-creamy, creamy, or chunky? Are you going to use light or dark brown sugar? Should you grease the pan?
Size is another decision you need to make. The fat content of the dough determines how much the cookies will spread when they bake. A tablespoon of dough with a high fat content will yield three-inch size cookies. That's why you need to leave enough space between the cookies.
For years, I used the recipe that has you make lines on the top of each cookie with a fork. These criss-cross lines flatten the dough and add an attractive texture. I love this classic recipe and would recommend it to anyone. But I craved peanut butter and chocolate, a popular combination. I got out the basic recipe and began making changes.
First, I used extra chunky PB, the remains of a jar my granddaughter brought home from college. For flavor, I used a combination of butter and butter-flavored Crisco. Since I love vanilla, I increased the amount from one teaspoon to one tablespoon. Finally, I added an entire package of semi-sweet chocolate chips to the dough.
The result was a "Wow!" cookie. Do your kids have cabin fever? Are they hungry" Get them involved in cookie-making. You will see smiles on their faces when they take their first bite of Peanut Butter Drop Cookies with Oodles of Chocolate Chips. Make some to eat now and freeze the rest for another day.
1 cup soft butter
1 cup granulated sugar
1 cup light brown sugar (You may also use dark brown.)
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup extra crunchy peanut butter (PB)
2 cups pre-sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
12-ounce package of semi-sweet chocolate chips
Heat the oven to 350 degrees. In a large mixing bowl, cream butter, Crisco, sugars, eggs, and vanilla together. Beat until fluffy. Add PB and cream one minute more. Turn the speed to low and slowly add the flour, baking soda, and salt. Turn off the mixer. Pour in the chocolate chips and finish combining the dough with a wooden spoon. Drop by rounded teaspoonfuls onto a non-greased baking pan, leaving two inches between the cookies. Bake for about 12 minutes, until the edges start to brown. Watch the cookies carefully, because once they start to brown, they brown quickly, and can burn in seconds. Let cookies cool for half a minute before you remove them from the pan. Cool completely and store in air-tight container. This recipe makes about 5 dozen crisp, fabulous cookies.
Copyright 2013 by Harriet Hodgson
Harriet Hodgson has been a freelancer for 35+ years. Before she became a health/wellness writer, she was a food writer for a local magazine. She is the author of 32 published books and her latest releases are "Help! I'm Raising My Grandkids" and "Happy Again! Your New and Meaningful Life After Loss." Please visit her website and learn more about this busy author and grandmother.
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