Kittencal's Peanutty Peanut Butter Chocolate Chip Cookies Recipe

"This is a recipe I developed. Please note if you are subbing margarine for butter, margarine has oil in it so it will most likely require a little more flour or the batter may be quite soft, for best flavor and texture I strongly suggest to use all butter, if using all margarine then you may need one cup level and one semi-heaping cup of flour, if you are using only butter then two level cups should be just fine. Baking 10 minutes will give you a crispier cookie, 8 minutes a softer cookies. This cookie dough freezes well. UPDATE: I made these using all margarine with using 2 level cups of flour, they did not spread out as much which if fine with me and seemed to take a little longer to bake, but most important, they didn't taste as good. For myself I will not be making them again using all margarine, I think though they would be fine using half butter and margarine. For the best flavor, I recommend using all butter"

Step by Step Method

Step 1

Preheat oven to 350 degrees F. (Position oven rack to second-lowest position).

Step 2

Grease cookie sheet/s.

Step 3

In a small bowl combine flour with baking soda, salt and cinnamon.

Step 4

In a bowl of an electric mixer; cream butter for 1 minute. Add in both sugar; beat for a few minutes. Add in eggs and vanilla; beat until sugar granules are dissolved. Beat in peanut butter for about a minute.

Step 5

Add in flour mixture; beat on low speed until just combined (about 20 seconds).

Step 6

Mix in chocolate chips.

Step 7

Pinch off a heaping tablespoonful of dough and gently roll into a ball. Coat dough balls into sugar then place onto cookie sheet spacing a few inches between dough balls (the dough does spread while baking). Flatten with a fork into criss-cross design.