The recipe calls for chilling the dough for thirty minutes, and I decided to chill half of it, and cook the other half fresh just to see if there was any difference. If there was, no one in my family could tell.
YUM! Everyone liked them, though again, no one could tell a difference between the chilled dough version and cooking right away. Also, the peanut butter chips don't melt and get all gooey like chocolate chips. They were soft and creamy, but if you didn't get one in the bite, then you couldn't really tell it was a peanut butter cookie. It tasted more like a cinnamon sugar cookie or a mild snickerdoodle. Maybe putting some actual peanut butter in the mix or adding alot more chips might be more peanut buttery goodness.
Will definitely put this in my keeper box, however, and tweak it every now and then till I find what we like best.
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