1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup creamy or chunky peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Granulated sugar
DIRECTIONS:
PREHEAT oven to 375° F.
COMBINE
flour and baking soda in small bowl. Beat butter, peanut butter,
granulated sugar, brown sugar and vanilla extract in large mixer bowl
until creamy. Beat in egg. Gradually beat in flour mixture. Stir in
morsels.
DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar.
BAKE
for 8 to 10 minutes or until edges are set but centers are still soft.
Cool on baking sheets for 4 minutes; remove to wire racks to cool
completely.
PAN COOKIE VARIATION:
PREPARE dough as
above. Spread dough into ungreased 15 x 10-inch* jelly-roll pan. Bake
for 15 to 18 minutes. Cool in pan on wire rack.
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*I used my Calphalon 12*17" jelly-roll pan and it puffed up so much that I thought it was going to overflow. The cookie itself was about 1/4" tick once it cooled. I baked it for 15 minutes. I was still a little cake like which is how I like my cookies. It also crumbled easily but I literally tried it right out of the oven.
