Chocolate chip cookies made with part butter, part peanut butter are, in a word, fantastic.
Like, really, really good.
Mike said he doesn’t like them that much more than regular chocolate chip cookies, but I’m a big peanut butter fan, so for me, they were awesome. I will make them again. And again.
Here’s my recipe, in case you’re hunting for a good one. The best trick I know is to NOT overbake these. Pull them out when they are just barely brown on the bottom. They will actually be just undercooked inside, but not to the point of being doughy.
Perfect Chocolate Chip Cookies (or, if you like, Perfect Peanut Butter Chocolate Chip Cookies)
3/4 cup softened butter (or for the peanut butter variety, use 1/2 cup butter and 1/4 cup peanut butter)
1/4 cup white sugar, 1 cup brown sugar
Blend butter and sugars with hand mixer until fluffy.
Add 1 egg and 2 tsp vanilla extract. Mix well.
In a separate bowl, mix 2 cups flour (I use unbleached all purpose), 2 tsp cornstarch, 1 tsp baking soda and 1/2 tsp salt (if you used salted butter or peanut butter, use 1/4 tsp salt). Mix dry ingredients into wet.
Fold in chocolate chips. I never measure them, but just make sure there is a decent amount mixed through the dough. I’ve also used peanut butter chips and they turn out double-yummy. Did I mention that I like peanut butter?
Round on spoon and drop onto cookie sheets. Bake for eight minutes (that’s how long they take in my oven, hey may take longer in yours). Allow cookies to sit on pan for one minute before removing to wire rack to cool.
I have adapted this recipe from one a dear friend gave me years ago. Thanks, Marcy!