Ingredients for Ruth S Chocolate Peanut Butter Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Shortening
- 1 cup creamy peanut butter
- 1 3/4 cups granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
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How to Make Ruth S Chocolate Peanut Butter Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 cup creamy peanut butter until light and fluffy.
- Gradually add 1 3/4 cups granulated sugar and 1 cup packed brown sugar to the creamed mixture, mixing well after each addition.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In three additions, alternately add the dry ingredients and 1/2 cup milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Do not overbake!
- Let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
12g
Carbs
5g
