Freezer Peanut Butter-Chocolate Chip Cookies
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Firmly packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Semi-sweet chocolate morsels||1 Cup (16 tbs) (Mini)|
Cream butter, peanut butter, and sugar at medium speed of an electric mixer until light and fluffy.
Add egg, milk, and vanilla, beating well.
Combine flour, baking powder, and salt.
Add to creamed mixture, mixing well.
Stir in chocolate morsels.
Shape dough into 2 (8-inch) logs, wrap in waxed paper, and freeze at least 8 hours.
Cut dough into 1/4-inch slices, place on ungreased cookie sheets.
Bake at 350°F for 10 to 12 minutes.
Let stand 1 minute, remove cookies to wire racks, and cool completely.