Peanut butter chocolate chip cookie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter |
| 1 | cup | Brown sugar |
| 1 | cup | White sugar |
| 2 | Fresh eggs | |
| 1 | cup | Chunky peanut butter |
| 2½ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | cups | Chocolate chips |
Directions
First, combine the butter and sugars. You can a mixer or try it by hand.
Then, add the peanut butter, the eggs, and finally the dry ingredients.
What's Tom's secret to the perfect cookie? Pure ingredients and a great baking trick. Tom says that he never uses grease, "Use parchment instead.
Nothing sticks to it and it gives the cookies a nice, browning consistency on the bottom."
Tom forms the cookies using a small ice cream scoop, then pops them into the oven for about 15 minutes.
When in town, Mr. Clinton gets his special banana-peanut butter version because he's allergic to chocolate. To have what the President eats, add sliced bananas to the cookies for the last 2 minutes of baking.
Or, says Tom, when they come out of the oven you can put a Reeses peanut butter cup on the top, pat it in, and let it cool.
Posted to recipelu-digest Volume 01 Number 486 by Kara9718<Kara9718@...> on Jan 10, 1998