I wish I had thought of this myself. Peanut butter cookies with chocolate chips? Brilliant!
Peanut Butter Chocolate Chip Cookie
1/2 c butter, softened (1 stick)
1/2 c peanut butter
1/2 c granulated sugar
1/2 c packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
1 1/4 c flour
1/2 to 1 Tbsp milk (add this at the very end just to make dough smooth and creamy)
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees.
Combine butter and peanut butter in a large mixing bowl. Add in the granulated sugar and brown sugar, blending well. Mix in the vanilla and the egg. Add baking soda, baking powder, and flour. Add enough milk (from 1/2 Tbsp to 1 Tbsp) to make the dough moist and creamy. Add chocolate chips and mix till just incorporated. If necessary, cover and chill dough about 1 hour or until easy to handle (I've never done this).
Drop by spoonful onto an ungreased cookie sheet and bake for 7 to 9 minutes. I like to take them out of the oven just before you think they are done, then let them settle on the cookie sheet for a few minutes before removing. Makes a few dozen cookies (you may want to double the recipe if you are hoping for lots of cookies! The first time I made these, they were gone way too quickly!)
Kathryn first introduced me to Peanut Butter Chocolate Chip Cookies using this other recipe from Mel's Kitchen Cafe. That recipe makes a lot more cookies but the dough is very crumbly and doesn't fit well in my Kitchen Aid mixer. But both are yummy so feel free to decide for yourself!