With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. —Faith Jensen, Meridian, Idaho
⅔ cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 tsp vanilla extract
2 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp salt
2 cup semi-sweet chocolate chip
2 cup chopped peanut butter cup
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield: 7-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.