These are some truly delicious peanut butter cookies. I had to laugh because I got the recipe awhile ago from Sister's Cafe and loved it. Then today I decided to try Smitten Kitchen's Peanut Butter Cookies. I was trying to decide which I liked better when I realized they are the same recipe! The problem I usually have with peanut butter cookies is that they're not sweet enough. These are sweet, have great peanut butter flavor ,and are soft and chewy. I love the addition of peanut butter and chocolate chips and to make it even more delicious-- rolling them in sugar.One of my all time favorites. The recipe calls for flattening them slightly with a spatula but I think they look perfect as is so I just leave them alone.
Peanut Butter Cookies
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
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. 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. Makes about 45 cookies.
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