I recently made a double batch of these great crunchy peanut butter cookies. If you like peanut butter, you will love these cookies.
The recipe is adapted from my old Better Homes and Gardens Cookbook. I added a little salt and semi-sweet chocolate chips, plus demerara sugar for sprinkling on top before baking.
Demerara sugar adds a sweet crunch to the cookie, substitute granulated sugar for rolling, if you prefer.
There’s always room for a cookie or two!
Crunchy Peanut Butter Chocolate Chip Cookies
½ cup butter, softened
½ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla
1¼ cups flour
12-ounce bag semi-sweet chocolate chips
Demerara sugar for rolling
Preheat oven to 350°.
In a large mixing bowl beat the butter and peanut butter with an electric mixer for 30 seconds.
Add granulated and brown sugars, baking soda, baking powder, and salt; beat until combined, scraping sides of bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much flour with the mixer as you can, stir in remaining flour and chocolate chips.
Shape dough into 1” balls.
Roll in demerara sugar to coat.
Place balls 2” apart on an ungreased cookie sheet.
Flatten by making crisscross marks with the tines of a fork.
Bake for 9-11 minutes, or till bottoms are lightly browned.
Transfer cookies to a wire rack and let cool.
Makes about 3 dozen cookies