Saturday Sweet Tooth: Chocolate Chip Peanut Butter Cookies

These cookies are brought to you by Pampered Chef. They are delicious! This was the first time I tried the recipe so I didn't alter it, and honestly, I probably won't change anything except using butter instead of vegetable shortening.  I do have a few recommendations that I've noted... consider them lessons I learned while baking.

Chocolate Chip Peanut Butter Cookies
Ingredients:
1/2 cup crunchy-style peanut butter (all I had was creamy and it worked fine, the crunchy texture would be good though)
3/4 cup vegetable shortening (all I had was butter)
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (6 ounces) chocolate morsels

Directions:
Preheat oven to 375°F. Measure peanut butter, shortening and brown sugar into Classic Batter Bowl using Measure-All® Cup. Here's why the Measure-All Cup is p-e-r-f-e-c-t...

 ...no "left overs", no mess!

Add granulated sugar, egg and vanilla; beat until thoroughly combined.
In Small Batter Bowl, stir together flour, baking soda and salt. Add to peanut butter mixture; mix well. Stir in chocolate morsels.

Using Medium Scoop, drop batter 2 inches apart onto Rectangle Stone (keep the dough in the fridge in between batches). Bake 10-15 minutes. Let stand 2 minutes (make sure you leave them on the cookie sheet for the full 2 minutes, they are very crumbly until they cool); remove cookies to Stackable Cooling Rack to cool (let them cool completely :)).

Yield: 4 dozen cookies