I separate 1/2 the batch of batter to make 1/2 chocolate chip peanut butter cookies, but feel free to make your all peanut butter, all chocolate chip, or even a new variety of your own!
Here’s what you need:
1 c peanut butter
1 c granulated sugar
THAT’S IT! Can you believe this is going to be so easy?
Preheat to 350 degrees. Mix your ingredients together in a medium mixing bowl.
This is where I separate the batter to make 1/2 chocolate chip variety. The debate over milk or semi-sweet is up to you.
Either scoop onto the baking sheet with parchment paper, or spoon and roll into balls. This should make approximately 12 cookies.
Once on the pan, use a fork to criss-cross and press the cookie out a bit. Most peanut butter cookie recipes will not spread very much in the oven, so we press them a bit before baking.
Pop into the oven at 350 for 12-15 minutes. (12 for chewy, 15 for crispy)
I baked these for 14 minutes. Let the cookies cool on the pan for about 2 minutes, then transfer to a wire rack to finish cooling. Resist the urge to bite into one of these bad boys for at least 10 minutes, lest you burn your tongue on a molten chocolate chip like I did yesterday.
Enjoy! Let me know if you have tried this recipe in the comments!