These simple cookies combine basic peanut-butter cookie dough (normally baked with fork marks on top) with a bag of semi-sweet chocolate chips. The result is a rich, soft and chewy cookie that goes exceptionally well with a glass of milk. If possible, eat them when they are still warm from the oven. However, they will keep well in a sealed container for a few days.
Makes about 2 dozen cookies, but the recipe is easily doubled.
1 stick (1/2 cup) butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 tsp vanilla
1 cup all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 12-oz bag semi-sweet chocolate chips
Preheat the oven to 350 F
Line two cookie sheets with parchment paper or a Silpat.
Stir together the flour, baking soda, and salt.