Peanut Butter Chocolate Chip Cookies
Presented by: Paula Nemzek
This week it's sweets for the sweet. Enjoy our gluten-free Peanut Butter Chocolate Chip Cookies, freshly baked from the KCTS 9 Kitchen!
makes about 3 dozen
- 1 18-ounce jar creamy peanut butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees. In a large bowl stir together sugars, baking soda and salt. Blend in peanut butter and eggs. The mixture stiffens up quickly, so stir in chocolate morsels as soon as mixture is blended.
Drop rounded tablespoonsful 2 inches apart on parchment-lined baking sheets. Press down lightly with a fork.
Bake for 12 to 14 minutes, or until slightly puffed and lightly browned at the edges. On a wire rack, cool on baking sheets rack 5 minutes, then transfer the cookies to the wire rack. Let cool 15 minutes before diving in.