Super soft and decadent. And that’s from someone who doesn’t usually do peanut butter. Extra love for the sugar tops.
Chocolate Chip Peanut Butter Cookies
“This is a very soft cookie and very popular with my friends and family. Loaded with calories.” — Ginger Orosco
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup white sugar (plus extra white sugar)
1 cup firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups flour
3/4 teaspoon baking soda
11.5 oz package of Ghirardelli 60% Cacoa bittersweet chocolate chips
Preheat oven to 350.
Cream butter, peanut butter and both sugars together, beating well.
Add eggs and vanilla to creamed mixture and beat well.
Mix flour and baking soda together, add to creamed mixture, mixing well.
Mix in chocolate chips.
Shape dough in 1 inch balls, rolls in white sugar and put on cookie sheets (do not flatten balls). Bake for 10 minutes at 350, cool on wire racks, makes 5 or 6 dozen.