Emeril's Peanut Butter and Chocolate Chip Cookies
Makes approximately 24 cookies.
Emeril bakes - who knew? Not me.
This a super simple recipe that would be great to make with kids. And the end result tastes good too! HAPPY FRIDAY! Have a great weekend!
Source: Everyday Food magazine, adapted from Emeril 20-40-60.
1 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed light-brown sugar
1/2 c. semisweet chocolate chips
1 large egg, beaten
1 t. pure vanilla extract
Preheat oven to 350 degrees, with racks in upper and lower thirds.
In a large bowl, combine all ingredients and stir with a wooden spoon until smooth. Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each piece between your hands to form a smooth ball. Place dough balls, 1" apart, on two ungreased baking sheets.
Using a fork, press on dough in two directions to form a crosshatch pattern.
Bake cookies until puffed and lightly golden, 10-12 minutes, rotating sheets halfway through. Let cookies cool on sheets.
A Note From The Little Lady: If baking sheets separately, reduce baking time to about 9 minutes each.
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