1 c Butter
1 c Brown sugar
1 c White sugar
2 Fresh eggs
1 c Chunky peanut butter
2 1/2 c All-purpose flour
1 tb Baking powder
1 ts Salt
2 c Chocolate chips
First, combine the butter and sugars. You can a mixer or try it by hand.
Then, add the peanut butter, the eggs, and finally the dry ingredients.
What’s Tom’s secret to the perfect cookie? Pure ingredients and a great
baking trick. Tom says that he never uses grease, “Use parchment instead.
Nothing sticks to it and it gives the cookies a nice, browning consistency
on the bottom.”
Tom forms the cookies using a small ice cream scoop, then pops them into
the oven for about 15 minutes.
When in town, Mr. Clinton gets his special banana-peanut butter version
because he’s allergic to chocolate. To have what the President eats, add
sliced bananas to the cookies for the last 2 minutes of baking.
Or, says Tom, when they come out of the oven you can put a Reeses peanut
butter cup on the top, pat it in, and let it cool.
Yields
1 Servings