Recipe: Emeril's Peanut Butter-Chocolate Chip Cookies

These are some of the easiest, yummiest cookies to make in just minutes. The best part was I didn't even have to pull my Kitchen Aid mixer out either. All I needed was a large metal bowl, wooden spoon, a couple measuring cups, ingredients, and cookies were ready.

1 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup semisweet chocolate chips

1 large egg, beaten

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees, with racks in upper and lower thirds.

In a large bowl, combine all ingredients and stir with a wooden spoon until smooth.

Using a 1 teaspoon, place dough 1 inch apart on a ungreased baking sheet.

Bake cookies until puffed and lightly golden, 10 to 12 minutes, rotating sheets halfway through.

Let cookies cool on sheets.

(To store, keep cookies in an airtight container at room temperature, up to 3 days.)

Martha Stewart Everyday Food magazine, date unknown