Peanut Butter Chocolate Chip Cookies
These cookies have the best of both worlds for peanut butter and chocolate lovers. The recipe uses shortening instead of butter I think it makes them chewier. For some I used a tablespoon to scoop out and others I used the cookie scoop. I liked them better using the scoop they were fluffier. I used milk chocolate chips but you can use any chocolate chips. First cream the shortening with the sugars and then add eggs. Cream together, sift the dry ingredients together and add to the shortening mixture. Next add in your choice of chocolate. Drop onto a parchment lined baking pan and bake, my oven took exactly eight minutes. Check the temperature of your oven to see how long yours will take. You can easily double or triple the recipe also. I would also like to try this recipe using the chocolate chunks. These are grandchildren approved they love them. I make extra big ones when they come over and they turn out just as good. That is when I triple the recipe, it can make thirty two bigger cookies when tripled.
You can see the difference in the cookies here between the scoop and using tablespoons.
Mix your shortening until creamy.
Add in your sugars and cream together. Then add in your peanut butter, egg and vanilla
Sift your dry ingredients together.
Add in as much chocolate as you like. The flavor that you want too.
Love how cute they look!
And they taste delicious! Especially served with a glass of cold milk.
Peanut Butter Chocolate Chip Cookies
Recipe details
- 32 Cookies
- Prep time: 15 Minutes Cook time: 8 Minutes Total time: 23 min
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