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Peanut Butter Chocolate Cookies




Source of Recipe


Ghirardelli


List of Ingredients




Yield: 4 Dozen Cookies

½ cup (1 stick) butter, softened
½ cup creamy peanut butter
½ cup packed brown sugar
¼ cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 cup unsifted flour
½ teaspoon baking powder
½ teaspoon salt (optional)
1 cup Ghirardelli Semi-Sweet Chocolate Chips
¾ cup dry-roasted, unsalted peanuts, chopped



Recipe



Preheat the oven to 350°F. In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry ingredients to the creamed mixture. Stir in the chocolate chips and peanuts. Drop a teaspoonful of dough per cookie onto an ungreased cookie sheet. Flatten with the tines of a fork to form a criss-cross pattern. Bake 9 to 11 minutes, or until the edges are golden brown. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store tightly covered.