Friday, April 20, 2012

Made these today- without the chocolate or peanut butter chips...sinful. I was really craving peanut butter cookies for some reason- I guess since our teacher in Relief Society on Sunday brought them. (I stole two- totally inconspicuously- until the container nearly fell on the floor..) So- I googled this, and found it at the Smitten Kitchen... so, so good!

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

 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.

Bake for 10 to 12 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.

If you make them, let me know what you think?

1 comment :

Joey said...

How I LOVE peanut butter...ANYTHING! They are best while they are still warm. Wish I could have been there. :)