½ cup crunchy peanut butter

⅓ cup butter

¾ cup brown sugar

¾ cup sugar

2 eggs

2 t. vanilla

1 cup flour

1 t. baking powder

¼ t. salt

12 oz. chocolate chips

Cream butter, peanut butter and sugars. Beat in eggs and vanilla. Add dry ingredients. Spread batter  in greased 9-by-12-inch pan and sprinkle chocolate chips evenly over batter. Bake for 5 minutes at 350 F and then remove from oven and swirl chips with a knife going back and forth lengthwise and crosswise. Continue baking 10-15 minutes more until slightly brown around edges. Cookies will continue to
bake once removed from oven.
Cool before cutting into bars.

Cook’s note: I usually make a double batch and bake in a jelly roll pan plus a 9-by-5-inch loaf pan.

Ruth Ann King, Warsaw, Indiana