Even though I already had a peanut butter cookie recipe that I love, I had an itch to try a different recipe for no particular reason. And I am so glad that I did! This peanut butter cookie is indescribably good. It has a perfect peanut butter flavor and the texture is just what you want from a peanut butter cookie. The cookies are thick with a slightly crispy exterior and a thick, soft interior.
The cookie includes both chocolate and peanut butter chips. As a rule, I generally use dark chocolate when baking cookies, but peanut butter cookies are the one exception to this rule. I read in the Baked cookbook that milk chocolate is preferred for peanut butter cookies because the dark chocolate can taste bitter against all the sweetness of the peanut butter.
As a bonus, the cookies are rolled in sugar before they are baked. This step could probably be left out if you're short on time, but it does add to the texture, flavor, and appearance of the cookies. Either way you definitely want to have people to share these with, because trust me you don't want these cookies sitting in your kitchen testing your willpower. They will win!
Peanut Butter Cookies
Recipe from: Smitten Kitchen
Ingredients:
- 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 (I used smooth)
- 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 (I used milk chocolate)
- 2 tablespoons of sugar, for sprinkling
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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.
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Place sprinkling sugar 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.