Peanut Butter Chocolate Chip Cookies

I love peanut butter and chocolate. I've tried many versions of this recipe looking for one that was the right amount of moisture for a really soft cookie dough. This one I found in one of my grandmother's cookbooks, then altered to get it just right.

Ingredients

MOIST
-----
1 cup shortening
1 cup peanut butter
3/4 cup white sugar
1/3 cup brown sugar
1 egg
3/4 tsp baking soda
1 1/2 tbsp milk

DRY
---
2 cups flour
3/4 tsp salt
1 package chocolate chips (milk chocolate OR semi-sweet)

Cooking

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, blend shortening, peanut butter, sugars and egg together.
3. Add milk to baking soda and mix well, then add it to the egg mixture.
4. In a medium bowl, put together flour and salt, then add a third of the flour at a time to the egg mixture. Note: Adding dry ingredients to moist ingredients makes your dough stiffen. By combining them slowly, it becomes more managable for you to stir the mixture.
5. Mix in chips.
6. Form one inch balls and lightly press by hand onto ungreased cookie sheet.
7. Bake for 10 minutes at 350 degrees.
8. Let cool a minute before transferring off of cookie sheet.
9. Let cookie sheet cool another minute before putting on more dough.

Tips

Using waxed paper is great to cool down the cookies, but if the cookies are still a bit warm when you put them on the paper, the paper tends to stick to the countertop. I use a wire rack first, then transfer the cookies on to waxed paper when I need to use the wire rack again.

To prevent the cookies from getting too dark on the bottom, make sure the cookie sheets are lukewarm or room temperature before using them again, and always use LIGHT-colored cookie sheets (darker-colored sheets cook faster).

For softer cookies, always use shortening.

More baking tips

Low-Fat Tips

More low-fat tips

Return to:

		Cookies & Snacks Index
		AJ's Diner Index