Recipe by ellie_
These are great for lunch boxes or anytime. Recipe source: Bon Appetit (March 1986)
Top Review by Annacia
Not only are these fast to make they are also most yummy. I was looking for a cookie recipe to make right away ang just the name "Peanut Butter and Chocolate Chip Cookies" caught my attention. I used Adams smooth PB (what I had on the shelf) and no raisins or nuts. The outcome was great. At 12 mins I had 2 sheets of tender peanut butter cookies with dark chocolate chips *sigh*. Used Splenda granulated for the white sugar, Splenda brown blend for the brown sugar and 1/4 cup of egg white for the whole egg (I made a half recipe). I might also mention that the 1/2 recipe should have made 36 cookies, I got 24 and a mouth full of cookie dough ......maybe I had a big teaspoon? lol. Be that as it may, even with the bigger cookies they were still fully baked at the 12 mins.
- 1 cup butter or 1 cup margarine, room temperature
- 1 cup chunky peanut butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs, beaten
- 2 cups flour (or 1 cup white and 1 cup whole wheat)
- 1 teaspoon baking soda
- 1 (6 ounce) package semi-sweet chocolate chips
- 1 cup raisins (or 1/2 cup raisins and 1/2 cup chopped walnuts)
Directions See How It's Made
- Preheat oven to 325 degrees F.
- Spray baking sheets with Pam or grease baking sheets with butter.
- In a large bowl cream butter with peanut butter using electric beaters on medium speed. Beat in sugars and eggs until smooth. Add flour and baking soda. Stir in chocolate chips and raisins (and walnuts, if using).
- Drop batter by teaspoonfulls onto prepared baking sheets, spacing 2 inchs apart (these spread a lot).
- Flatten cookies slightly with a floured fork, making criss-cross marks with fork, if desired.
- Bake for 12-15 minutes or until golden.
- Cool on racks before serving.