Pella Chronicle

December 18, 2012

Peanut butter chip cookies

Staff Writer
Just a pinch

Pella —

1 stk unsalted butter, softened

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1/2 c packed dark brown sugar
1/2 c granulated sugar
1 c peanut butter, creamy or chunky
1 lg egg
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1 1/3 c flour
1 1/2 c peanut butter chips, or any combination of chocolate chips, crushed walnuts or pecans and peanut butter chips to equal 1 1/2 to 1 3/4 cups
  melted chocolate for drizzling or hersheys kisses to top off cookies if desired
Pinched by Julieleven, and 2,899 more.
Deneece Gursky
Well Seasoned
Miami, FL
Member Since Mar 2011
Deneece's Notes:

Pictured here with Orange Cranberry Muffins, these peanut butter cookies are a taste above the norm. They don't last long in my house and are the most asked for cookies by family and friends. I often add a little pizzazz by topping with a hershey kiss while still warm or drizzling some chocolate over them when slightly cooled.

Comments from the Test Kitchen:
Kitchen Crew Your kids are going to go wild for these! The Crew and I used a combination of peanut butter and chocolate chips for an out-of-this-world flavor. Yum!!
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Preheat oven to 350 degrees.
Beat the butter and both sugars together.
Beat in the peanut butter and egg; Scrape sides of bowl and beat in the salt, baking soda and vanilla.
When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
Shape dough into 1-inch balls and arrange on ungreased/unlined cookie sheets about 2 1/2-inches apart. Flatten balls with a fork dipped in sugar making criss-cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.