Peanut butter chocolate chip cookies
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| (Makes about 3 dozen cookies) | |
| 1 cup | peanut butter, (smooth or crunchy) |
| 3/4 cup | sugar |
| 1 | egg |
| 1 tsp. | baking powder |
| 1 cup | semi-sweet chocolate chips |
Preheat oven to 350 degrees. Grease baking sheets (or line them with foil for faster clean-up). In a large bowl, stir together the first four ingredients until smooth. Add the chocolate chips and stir until incorporated into the batter. Roll teaspoons of the dough into balls and arrange about 1 inch apart on baking sheets. Use the tines of a fork to flatten the balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches until puffed and pale golden, about 10 minutes. Cool cookies on baking sheets for at least 2 minutes. They may still be soft and crumbly when you transfer them onto a rack or plate, so do this carefully (I used a pie server to avoid breakage). As the cookies cool, they will get firmer. Store in an airtight container.
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