Country of origin: Midwest, USA

I like to believe this recipe originated from my own mother's kitchen in the heart of the midwest. Truth is, she probably jacked this recipe from a Betty Crocker book some time in the past 40 years. Either way, these cookies definitely have my family spin on them. And they are delicious, perfectly balanced in puffiness and crispiness. I hope you love them as much as our family does!

Servings: Yields about two dozen cookies

Ingredients:

• Peanut Butter, 1/2 cup (+)

• Flour, 1 1/4 cup

• Brown Sugar, 1/2 cup (packed)

• White Sugar, 1/2 cup

• Butter, 1/2 cup (softened)

• 1 Egg

• Baking Soda, 3/4 teaspoon

• Baking Powder, 1/2 teaspoon

• Salt, 1/4 teaspoon

• Semi-Sweet Chocolate Chips, 12 oz.

Directions:

1. Begin by creating a wet mixture in a large bowl with the butter, sugars, egg and peanut butter: First, by beating the butter until creamy, about two minutes. Next, adding the sugars and beating for an additional two minutes. Then mix in the egg and peanut butter. Whisk all ingredients together.

2. In a separate bowl, mix together the dry ingredients—flour, baking soda, baking powder, and salt. Add the 12 ounce bag of chocolate chips to the dry mixture. Slowly mix the dry ingredients into the wet, folding as you go.

3. Once all ingredients are combined, place dough in the refrigerator for up to an hour (or until firm)

4. Preheat oven to 375˚F. Shape dough into one inch balls. Line cookie tray(s) with parchment paper and place balls of dough about 2.5-3 inches apart.

   • Pro tip: Parchment paper and cookie tray should not be greased, the oils from the peanut butter will ensure cookies do not stick to tray or paper

5. Bake 10-12 minutes, or until lightly brown. Take cookies out from the oven, lift parchment paper from cookie tray and cool on a cooling rack or counter top.

6. Lastly, and most importantly - share, eat and savor!