- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup semisweet chocolate chips
- 1 large egg, beaten
- 1 teaspoon vanilla extract (optional)
Position two oven racks in the center of the oven and preheat oven to 350 degrees.
Combine all ingredients in a bowl and stir with a wooden spoon until smooth.
Divide dough into 24 portions, about 1 heaping tablespoon each. Roll each portion between your hands to form a smooth ball. Place balls of dough on ungreased cookie sheets, spacing them 1 inch apart. (You should get about 12 cookies per sheet.) Using a fork, press on dough in two directions to form a crosshatch pattern. Bake 10 minutes. Cool slightly, then remove with a spatula and let cool completely on wire racks.
- Source: Emeril's Table: Homemade Cookies
Jeremy's Chocolate Peanut Butter Pie
Kale And Chickpea Stew
Gluten Free Brownies
Peanut Butter and Banana Sandwich
Homemade Almond Butter
Grilled Mixed Vegetables
Warm Greens With Emeril's Herb Vinaigrette
Fresh Tuna and Butter-Lettuce Wraps with Crispy Wonton Threads, Shaved Jalapeno and Basil Oil
Black Cat Cookies (Orange-Scented Sables With A Bittersweet Chocolate Ganache)
Decorated Sugar Cookies