Peanut Butter Double Chip Cookies
Peanut Butter Double Chip Cookies recipe
Yield
48 servingsPrep
10 minCook
12 minReady
22 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ¾ | cup |
brown sugar
packed |
*
|
| ½ | cup |
peanut butter
chunky |
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
peanuts, salted
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| 6 | ounces |
butterscotch chips
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 177 | ml |
brown sugar
packed |
*
|
| 118 | ml |
peanut butter
chunky |
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
peanuts, salted
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 173.4 | ml/g |
butterscotch chips
|
|
Directions
Preheat oven to 350℉ (180℃). Cream butter and brown sugar until light and fluffy.
Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well.
Add peanuts and chips. Mix just until blended.
Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet.
Bake 9 to 12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack.
