This is Jill's recipe from Better Homes & Gardens Cookbook. She doubles or triples it.
1/2 c margarine or butter
1/2 c peanut butter
1 1/4 c flour
1/2 c sugar
1/2 c packed brown sugar or 1/4 c homey
1 egg
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla
chocolate chips
sugar
In a mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 c flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in the remaining flour and add chocolate chips. If necessary cover and chill until easy to handle.
Shape dough into 1 inch balls. If desired roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a floured fork.
Bake at 375 for 7 to 9 minutes until bottoms are lightly browned. Cool on a wire rack. Makes about 36.
Note on cooking these just right. Take them out of the oven when the edges are a little brown; the middles will still look raw. Leave them on the tray for at least five more minutes and they will finish cooking that way. I found they are not as good at sea level so all of you on the coast will have to come visit me in Idaho and I will make them for you.
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