Annette Funicello S Peanut Butter Chocolate Chip Cookies Recipe

Ingredients for Annette Funicello S Peanut Butter Chocolate Chip Cookies

• Unsifted Flour
• 1 cup (200g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Corn Oil Margarine
• Skippy Creamy Peanut Butter
• 2 large eggs
• 1/4 cup water
• 1 teaspoon vanilla extract
• Semi Sweet Chocolate Chips

How to Make Annette Funicello S Peanut Butter Chocolate Chip Cookies

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, cream together 1 cup (2 sticks) unsalted margarine, 1 cup (250g) creamy peanut butter, 2 large eggs, 1/4 cup water, and 1 teaspoon vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Stir in 2 cups (300g) chocolate chips (semi-sweet, milk chocolate, or dark chocolate – your choice!).
6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 3 inches between each cookie.
7. Gently flatten each cookie with a floured fork.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to a week.