Recipe courtesy of Pam's Midwest Kitchen Korner


½ cup butter, softened

½ cup peanut butter

½ cup granulated sugar

½ cup packed brown sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 egg

½ teaspoon vanilla

1¼ cups flour

12-ounce bag semi-sweet chocolate chips

Demerara sugar for rolling


Preheat oven to 350°.

In a large mixing bowl beat the butter and peanut butter with an electric mixer for 30 seconds.

Add granulated and brown sugars, baking soda, baking powder, and salt; beat until combined, scraping sides of bowl occasionally.  

Beat in egg and vanilla until combined.

Beat in as much flour with the mixer as you can, stir in remaining flour and chocolate chips.

Shape dough into 1” balls.

Roll in demerara sugar to coat.

Place balls 2” apart on an ungreased cookie sheet.

Flatten by making crisscross marks with the tines of a fork.

Bake for 9-11 minutes, or till bottoms are lightly browned.

Transfer cookies to a wire rack and let cool.

Makes about 3 dozen cookies