Peanut Butter Chocolate Chip Cookies
- Course: Dessert
One of the great things about storing food in Reynolds Wrap® Aluminum Foil is the fact that you can write on it for easy identification. For a fun back-to-school lunchbox idea, consider wrapping your child's special treat in Reynolds Wrap® Aluminum Foil and labeling it with question marks or "mystery treat". Your little one will be guessing its contents all throughout lunch and have so much fun unwrapping the package when it is time for dessert! My mystery treat doesn't have to be a mystery to you, though! I couldn't decide between peanut butter cookies or chocolate chip cookies, so I made them both together!
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 2/3 cups peanut butter, unsweetened
- 2 eggs
- 1 tsp vanilla extract
- 2 1/2 cups flour (I used a blend of all-purpose and whole wheat)
- 2 tsp baking soda
- 1 1/2 cups semi-sweet chocolate chips
Preheat the oven to degrees. Line cookie sheets with Reynolds® Parchment Paper. Tear a third sheet the same size for later use.
In a large bowl, beat together butter, brown sugar, granulated sugar, salt and peanut butter. Blend in the eggs and vanilla.
In a separate bowl, combine the flour and baking soda. Then gradually stir the flour mixture into the batter until just combined. Mix in the chocolate chips.
Roll the dough balls by hand or use a small ice cream scoop, using roughly Tbsp of dough per cookie. Be sure to space them inches apart or more, with cookies per sheet. Flatten the cookies just a bit with a fork and make a crisscross pattern on top (if you like).
Bake the cookies for minutes in the oven, then allow them to cool for minutes directly on the cookie sheet prior to moving them to a wire rack. Once you have removed one set of cookies from the sheet, you can add your third sheet of parchment paper to the baking sheet and make your final set of cookies.
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