A.K.A. AMAZINGNESS. Maybe I was just craving this type of cookie specifically but these cookies are amazing! I made them a couple days ago and took them to school to share – they were a hit! I also made some for Studio Blue’s retreat this weekend and for the road trip with the girls. I found this recipe on Smitten Kitchen (she calls them Peanut Butter Cookies but that name is so simple for such complex deliciousness). The pictures are amazing and recipes look like fun – I can’t wait to try more! Thanks Smitten Kitchen for the Chocolate Chip Peanut Butter Cookies! So, without further ado, the recipe as posted on Smitten Kitchen. My alterations and comments will be in [ ], hers are in ( ).
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine [I used more than one tablespoon, as much as needed to coat them all]
Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies [I left mine mostly rounded and just patted the tops down lightly]. Bake for 10 to 12 minutes [I found that my optimum baking time was 9 minutes]. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
There you have it folks. Happy baking, enjoy!