These cookies are the same as yesterday… only instead of being mini peanut butter chocolate chip cookies they became regular peanut butter and chocolate chip cookies. I tossed several handfuls of chocolate chips into the peanut butter batter… next time, I’ll add more. Too much chocolate? No such thing :0)
Use your mini ice cream scooper to make a good sized ball of dough. Flatten it down either with your palm or with the teeth of a fork. Bake @ 350 for 10 minutes – the bottom of the cookie will be golden – but the rest of the cookie won’t be over-baked and then dry out.
Allow to cool completely on a wire rack. Store in an airtight container at room temperature. Cookies are always such a nice thing to have on hand don’t you think.