Super soft Peanut Butter Chocolate Chip cookies. This recipe also works well for plain chocolate chip cookies. I have used it a lot of times and it works great. I got the recipe from http://www.rachaelray.com/2014/01/super-soft-peanut-butter-chocolate-chip-cookies
Please note that the size of the cookies depends on how many you get. I use a small-ish spoon and can make around 12 cookies with this amount.
Ingredients: [‘butter’, ‘brown sugar’, ‘granulated sugar’, ‘creamy peanut butter’, ‘egg’, ‘vanilla’, ‘baking soda’, ‘flour’, ‘salt’, ‘chocolate chips’]
Quantity of Ingredients: [“1/2 cup butter, softened “,”1/2 cup brown sugar”,”1/4 cup granulated sugar”,”3/4 cup creamy peanut butter (not natural-style)”,”1 egg”,”1 teaspoon vanilla”,”1/2 teaspoon baking soda”,”1 1/4 cups flour”,”1 pinch salt”,”1 1/4 cups chocolate chips”]
Number of Servings: 1
Steps: [‘1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.’, ‘2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.’, ‘3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.’, ‘4. When ready to bake, preheat oven to 350°F.’, ‘5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.’, ‘6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.’, ‘NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.’, ‘7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.’, ‘8. Store at room temperature, tightly covered, for up to 5 days.’]