Crispy Peanut Butter Chocolate Chip Cookies
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Butter||4 Ounce, softened (1 Stick)|
|Chunky peanut butter||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Semi sweet chocolate chips||1 1⁄2 Cup (24 tbs)|
1. In a large bowl, beat brown sugar, butter, peanut butter, and egg with an electric mixer on medium speed until well blended.
2. In a small bowl, stir together flour, baking soda, baking powder, and salt. Add to butter-sugar mixture and beat until blended. Stir in chocolate chips. Cover and refrigerate until well chilled, about 2 hours or overnight.
3. Preheat oven to 375°F. Shape chilled dough into 1 1/4-inch balls and place 3 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with tines of a fork. Bake 8 to 10 minutes. Let stand 2 minutes, then remove to a rack and let cool completely.