Peanut Butter Chocolate Chip Cookies

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 egg

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.

Mix the butter and both sugars together in a stand mixer on medium until fluffy.  Mix in the peanut butter.

Stir in the vanilla and egg, and mix on low until combined.

Add the flour mixture, and mix on low just until all the flour is no longer visible.  

Stir in the chocolate chips.

Drop by large spoonfuls onto the prepared cookie sheets and bake 8-10 minutes, or until just set.  Remove from the oven and let cool on the sheet for 5 minutes, then eat or transfer to a wire rack to cool completely.