Recently, we have discovered the organic grind your own peanut butter available at our local organic market. There are two types available-- the plain peanuts and the honey roasted peanuts. The honey roasted peanuts make awesome pb&js. We've been using some imported French strawberry jam available in the same market.
The plain variety is so excellent in cookies! Making them just over the top peanutty yummyest! I've adjusted my recipe just a little. So, once again, here it is (with the revisions).
My Peanut Butter Chocolate Chip Cookies
Adapted from the Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker ©1975
½ cup unsalted butter
½ cup firmly packed dark brown sugar
½ cup white sugar
1 heaping cup freshly ground peanuts or Extra Crunchy Skippy Super Chunk Peanut Butter
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 ¼ cups all-purpose flour
1 cup Guittard chocolate chips
Preheat oven to 350˚F.
Beat butter until soft. Add sugars and beat until creamy. Beat in the egg, peanut butter, salt, soda, and vanilla. Add flour and mix just until combined. Mix in chips. Line cookie sheets with parchment paper. Roll the dough into balls and press a cross thatch pattern into them with a fork. Bake 10 to 12 minutes. Cool on pans to harden then move to a rack. Makes approximately 2 ½ dozen cookies. Store for several days in container.