This drop cookie recipe is delicious and so amazing dipped in coffee! While I’m writing this, we are just 1 day away from Thanksgiving, so since Christmas is around the corner, make a batch and put in your freezer. They truly do make a great addition to a holiday cookie tray or would be great to take to your next cookie swap, as they make so many. Along with dipping in coffee, the complete opposite end of the spectrum is that they taste fantastic enjoyed straight out of the freezer too! You may need to make two batches for the freezer now that I’m thinking about it…
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
1 cup creamy peanut butter
2 large eggs
1 1/2 tsp. vanilla extract
2 1/2 cups flour plus 2 T.
1 tsp. baking soda
1/2 tsp. salt
1 (12 oz.) pkg. semisweet chocolate chips
Beat butter, peanut butter, and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in chocolate chips. Drop by tablespoonfuls onto ungreased baking sheets. (I personally can’t bake on ungreased baking sheets… sticking scares me! My mama always taught me to “Pam my pan!”)
Bake at 350 degrees for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.
Yield: 5 dozen.
COOKING THE BOOKS, YA’LL!
