Ingredients
1 c. butter
1 c. sugar
1/2 c. light brown sugar
1 tsp. vanilla
2 eggs
2 c. flour
1 tsp. baking soda
1 2/3 c. Reese's peanut butter chips
2/3 c. Hershey's semi-sweet chocolate chips
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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In a large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda; blend into sugar mixture. Stir in peanut butter and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields 5 dozen cookies.