Peanut Butter Chocolate Chip Cookies

Ingredients:-

1/2 cup (113g) unsalted butter, at room temperature ( I used margerine )

3/4 cup (225g) crunchy or creamy peanut butter

1 1/4 cup (225g) brown sugar, packed ( used 1 cup )

1 teaspoon vanilla extract

1 large egg ( I used grade C )

2 cup (250g) All-Purpose Flour

3/4 teaspoon baking soda

3/4 teaspoon salt ( I omitted )

1 cup (200g) semi-sweet chocolate chips ( I omitted )

Method:

Preheat oven to 170C.

Line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, peanut butter and brown sugar on medium high speed until light and fluffy, about 3 minutes.  Scrape down the bowl as necessary.  Mix in the vanilla extract and egg.

In a separate bowl combine the flour, baking soda and salt.  Add to the stand mixer and mix on medium low speed until combined.  Add the chocolate chips and mix on low just combined.

Scoope into 1/4 cup rounds (1 1/2 tablespoon rounds for regular sized cookies) (I used 1 tablespoon size) and place on prepared sheet pan.

Bake until cookies just begin to turn brown, 25-30 minutes (original about 12-15 minutes / 8-10 minutes for regular sized cookies).  Do not over bake.

Let cookies cool on the pan for 5 minutes, then place on wire rack to cool completely.  Store cookies in an airtight container at room temperature for up to 1 week.