Notes

I score this recipe a 10 out of 10, I can't stop eating them!

Optional substitution: only use 8oz of chocolate chips (instead of 12oz, a whole bag), but additionally use 4oz of butterscotch or butterrum flavored chips. (if using semi-sweet as recommended)

Optional substitution: use 2 cups of peanut butter but use no butter/margarine at all. It is less oily, healthier, and more peanut-buttery.

Both 'optional substituion's is the way I make them, but the recipe I have provided is a more generic version of the cookies that I assume more people would enjoy more.

Below, "Blend" means use a blender.

Makes about 3 dozen plump-sized cookies.


Ingredients

  • 1/2 cup butter or margarine
  • 1 1/2 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 12oz package of milk chocolate chips (semi sweet)

    •

    Instructions

    Preheat Oven

    To 350 degrees F

    Blend

    butter, sugar, peanut butter... until fluffy

    Blend

    eggs, vanilla

    Blend

    flour, baking soda, salt

    Stir

    add all chocolate chips at once into batter. Stir them in with a spoon.

    Make cookie dough balls

    put "slightly less than golf ball sized" balls of cookie dough onto a cooking sheet. Do not grease the cookie sheet, the cookies will not stick.

    Bake

    12 minutes.

    Cool

    cookies must cool off before touching them. while warm, they are extremely fragile. I recommend letting them cool off for 10 minutes before transferring them to a plate. I recommend letting them chill in the refrigerator for 1 hour before eating them.

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