Monday, September 22, 2008

Chunky Chocolate Chip Peanut Butter Cookies

1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-oz pkg.) semi-sweet chocolate chips
1/2 cup coarsely chopped peanuts

Preheat oven to 375° F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, brown sugar, granulated sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts. Drop dough by rounded tablespoons onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles.

Bake for 7 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

NOTES:This recipe is thanks to Toll House. I have their "Best-Loved Cookies" book and use it any time I make cookies. For this recipe, I just use crunchy peanut butter instead of going through all the trouble of buying the peanuts and chopping them up.

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