Old-Fashioned peanut butter cookies with an added bonus: vanilla milk chips.
1 1/2 cups [226g] unsifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup [180g] chunky peanut butter
1/2 cup [113g] butter, softened
3/4 cup [160g] firmly packed light brown sugar
1 large egg
1 teaspoon vanilla
2 cups [340g] Guittard Choc-Au-Lait Vanilla Milk Chips
Preheat oven to 350ºF.
In small bowl combine flour, baking soda, and salt; set aside.
In large bowl of electric mixer cream peanut butter, butter, and brown sugar on low to medium speed until light. Beat in egg and vanilla. Gradually add flour mixture until combined. Stir in Chips.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Flatten tops of cookies with tines of fork forming criss-cross pattern. Bake 10-12 minutes or until golden brown and slightly soft in the center. Cool on racks; cookies will harden as they cool.
Butterscotch Chip Peanut Butter Cookies: Substitute Guittard Butterscotch Chips for Choc-Au-Lait Baking Chips. Proceed as directed.