Do you have those recipes all your friends LOVE, well these cookies are one of them for me. I wanted to say it is important to get the dough right and NOT over cook them.
First the dough should be really soft but not sticky. Kind of the way homemade play-dough is. If it is crumbly at all add a little milk. If is is loose and sticking to your hands add some flour. It is hard to give exact measurements with this dough because peanut butters are so different, some is much drier then other. I make own peanut butter and it is very soft. Also do not leave out the maple syrup. I know it is a small amount but it highlights the cookie so well.
Second do not over cook them. This is a pet-peeve with me. People over cook their cookies. I need to have tea shirts made with this. You want the edge of the cookie slightly brown and you can lift the edge. But you want the center slightly wet. These cookies are so yummy too because of the softness of them. So err on the side of undercooked. Please let me know what you think !!
Peanut butter Chocolate Chip Cookies
8 TBLS butter, soften (1 stick)
1/2 cup peanut butter
1/2 brown sugar or rapadura
3 TBLS maple syrup
1 tsp. vanilla
1 1/2 flour (you can use whole wheat pastry flour,
(I use 1/2 and 1/2)
3/4 tsp. baking soda
3/4 cup bittersweet chocolate chopped or chips
Pre-heat over 350.
Cream butter, peanut butter, sugar together till fluffy (a minute or two). Add egg, maple, vanilla. Scrap down bowl and add flour and baking soda. Then add chocolate chips.
Scoop balls of dough on greased cookie sheet and bake 11-14 minutes.