The one ingredient that is added to the prize winning recipe is mini semi sweet chocolate chips. If you click back on the recipe you'll see some DIY pictures.
1/2 cup real butter, softened at room temperature
1/2 cup crunchy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg, beaten
1/2 teaspoon really good quality vanilla
1 1/4 cups all purpose flour
3/4 cup mini semi sweet chocolate chips
- Preheat the oven to (350 F)
- Beat the butters, sugars, baking powder & soda together.
- Add the egg & vanilla.
- Add the flour. The dough will be soft and fluffy.
- Fold in the mini semi sweet chocolate chips.
- Shape the dough into 1" balls. Place them about 2 inches apart on an ungreased cookie sheet. Dip fork tines in sugar and gently apply pressure to the dough ball to flatten out to about 1/2 thick. I like one set of tine marks, but you can make a crosshatch pattern too. Put a pinch of sugar on top of each cookie.
- Bake at 350 F. 9-12 minutes. The tops will be very light in color-not brown.
- Cool on a wire rack.
Now, I must focus on getting the garden back into shape.