I know no one's reading this week, and that's just fine. I'm not, either. But I couldn't post this recipe after the new year because it's against my religion to eat cookies in January.
December, however, is a much different story.
These are peanut butter chocolate chip cookies. Very simple, and very tasty. They turn out nice and crunchy once they've cooled a bit, which my husband loves because he enjoys dipping his cookies in milk. If you are a dipper, or are married to one, this may be the cookie for you.
Here's the recipe! It's a slightly tweaked version of a Betty Crocker recipe.
1 cup packed brown sugar
1/2 cup peanut butter (I use creamy)
1/2 cup unsalted butter, softened (1 stick)
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup semi sweet chocolate chunks (I use chunks, which you can buy in bags just like chips. You can use chips or whatever you have on hand)
Heat oven to 375. In large bowl, beat brown sugar, peanut butter, butter, and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chunks.
Shape dough into 1 1/4 inch balls and place on cookie sheet about 3 inches apart. Bake anywhere from 9 to 15 minutes -- I find mine take about 14 minutes to come out golden brown. Cool 5 minutes and enjoy. Makes a little over 2 dozen.