I yelled at my cookies. It's mean but they deserved it. This is about the umpteenth time that I have baked cookies AND THEY DIDN'T SPREAD! Is it because I used parchment paper? It was my first time ever using it, and I'm confused because I thought it served the same purpose as a Silpat, right? Which you can use with any cookie recipe, right? Is it my cookie sheets? Argh.
But they did come out miiiighty tasty. I think the old "smush with the bottom of a glass" technique will be employed the next time I make this recipe. Which I will.
Adapted from Weight Watchers New Complete Cookbook
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, softened
1/3 cup chunky peanut butter
1/4 cup plus 2 tablespoons dark brown sugar, packed
1 large egg
3/4 teaspoon vanilla extract
1/3 cup semisweet chocolate chips
Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. In another bowl, cream the butter and peanut butter together with an electric mixer on a high speed. Add in the egg and vanilla; beat until fluffy. With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.
Drop dough by tablespoons onto the baking sheets, forming 24 cookies total. Using the bottom of a drinking glass, press down on each dough ball. Then using a fork, create criss-cross marks across the top of each cookie. Bake for 12–15 minutes. Transfer to a cooling rack and cool completely.
Yields 24 cookies.
WW info: 2 points per cookie.