Thursday, July 22, 2010

Double Chocolate Chip Peanut Butter Cookies

Today is Cookie Day at the Inspiration Cafe'! You'll love these wonderful, moist cookies! This is the perfect recipe for a Bake Sale (especially one to raise money for "Cookies for Kids' Cancer") because it yields a large amount of cookies. Enjoy!

Double Chocolate Chip Peanut Butter Cookies

1 cup butter, softened
1½ cups creamy peanut butter
2½ cups firmly packed brown sugar
2 large eggs
1 egg white
½ cup sour cream
2 tsp. vanilla extract
3½ cups bread flour
1 Tbsp. baking soda
½ tsp. salt
2 cups Jumbo semi-sweet chocolate chips
1 cup Mini semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, beat butter and peanut butter at medium speed with an electric mixer until creamy. Add brown sugar, beating until creamy. Beat in eggs, egg white, sour cream, and vanilla extract until combined.

In a medium bowl, combine bread flour, baking soda, and salt. Gradually add to butter mixture, beating until combined. Fold in chocolate chips until combined.

Drop batter by tablespoonfuls (I use a cookie scoop), 2 inches apart onto ungreased cookie sheets (I ONLY use insulated). Bake for 10 to 12 minutes or until lightly browned. Let cool on sheets for 2 minutes. Remove from sheets and cool completely on wire racks. Store in an airtight container for up to 1 week.

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