Peanut Butter Blossom Cookies!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup creamy peanut butter
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Stir in the peanut butter.
4. Drop by rounded tablespoons onto ungreased baking sheets.
5. Bake for 10-12 minutes, or until golden brown.
6. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
7. Press a semisweet chocolate chip into the center of each cookie.

Tips:

• For a chewier cookie, chill the dough for 30 minutes before baking.
• For a more intense peanut butter flavor, use natural peanut butter.
• If you don’t have semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips.
• You can also decorate the cookies with sprinkles or chopped nuts.

Storage:

• Store the cookies in an airtight container at room temperature for up to 3 days.
• You can also freeze the cookies for up to 2 months
  

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