Oggi, dando un'occhiata in dispensa, ho trovato un barattolo di Peanut Butter (burro d'arachide o pasta d'arachide come dir si voglia) da utilizzare. E' uno di quegli ingredienti che acquisto very rarely, in my house like, and even that much, only my daughter and not knowing what happened (worthy) make it do, I began leafing through some magazines looking for a recipe that I could do the job, until ' I stumbled upon a recipe for biscuits. "There!" I said to myself, "just what I was looking for." So ', I began right away and I must say that the result' was amazing .... at least for me!
Peanut butter chocolate chip cookies
Serves about 44 biscotti:
175 g burro a temperatura ambiente
3 cucchiai colmi di Peanut Butter (burro d’arachidi)
100 g zucchero di canna scuro
150 g zucchero semolato fine (tipo Zefiro)
2 cucchiaini estratto di vaniglia liquido (o 1 bustina vanillina)
2 uova
300 g farina bianca
1 cucchiaino bicarbonato di soda
200 g dark chocolate chips
100 g very coarsely chopped peanuts (or alternatively drops 100g white chocolate or milk)
Preheat oven to 180 degrees if static or 160 degrees if ventilated.
In a large bowl and beat with electric whisk the butter, sugar and peanut butter (peanut butter) until 'the mixture will result' creamy and pale.
Add eggs and beat again until 'they are well incorporated.
Join the sifted flour and baking soda and stir well with a wooden spoon.
Add chocolate chips and peanuts, if using, and mix well.
Spread the dough by spoonfuls well-spaced, on baking sheets covered with parchment paper and bake for about 10-12 minutes or until 'the biscuits have reached a light golden color. 
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