I love working in the kitchen, but I have never been a baker, I think it's because I lack the patience and precision of measurements required. This weekend I wanted to use the Silpat baking mat I got for Christmas and I was craving peanut butter and chocolate, so I decided to make one of my all-time favorite cookies–Peanut Butter Chocolate Chip. I generally mess up the simplest chocolate chip cookie, but this time I tried what I know best–the guessing game on ingredient proportions! They were probably the best cookies I've EVER made and may become my signature cookie!
I love soft, puffy cookies, so I altered the recipe to make them puffier, according to the tips provided on allrecipes.com. Here's the final recipe I came up with:
Peanut Butter Chocolate Chip Cookies
1/2 cup margarine, softened
1/2 cup chunky or smooth peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chunks
Preheat oven to 375°. Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy. Blend the flour, baking powder, soda and salt together well. Add the dry ingredients to the butter mixture, mix well. Add the chocolate chunks, folding into the dough.
Use ice cream scoop to form uniform cookies, drop onto lightly greased baking sheets. Bake for 10-12 minutes at 375° or until light golden brown.