Peanut Butter Chocolate Chip Cookies

My friend hosted another fantastic cookie exchange this year, complete with an amazing Proseco punch. Last year I made Cayenne Chocolate Cookies for the exchange, but this year I needed something quick and easy, there was no time for ribbons and labels. We came home from a week in Disney World the day before the exchange, so I wanted to make something with ingredients I had on hand. I thumbed through my BHG cookbook and came across a recipe for a traditional peanut butter cookie, you know the one with the fork marks on it. I decided to add chocolate chips and hope for the best. The result was awesome. They weren't overwhelmingly peanut-y and the chocolate chips really added to the cookie.  And the highest compliment was that Confections of a Foodie Bride enjoyed them with her daughter.

Peanut Butter Chocolate Chip Cookies
adapted from BHG

½ cup peanut butter
½ cup butter, softened
½ cup granulated sugar
½ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 egg
½ teaspoon vanilla
1 ¼ cups all-purpose flour
½ cup chocolate chips

In a large mixing bowl beat peanut butter and butter with electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chips. Cover and refrigerate dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F. Shape dough in 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are lightly browned. Transfer to wire racks. Cool. Makes about 3 dozen cookies.

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