Thursday, May 21, 2009

Best Ever Peanut Butter Cookies




I rarely ever make peanut butter cookies. I think that most of them are dry and crunchy and I would rather not waste my calorie intake on something I don't love.  I found a website that I really really like, smittenkitchen.com. It's all about food. A lady in New York City writes it and it is just delightful. Plus the photographs are incredible. I think they've even won some awards for their food blog. Anyway, I found a peanut butter cookies recipe that I thought I might try. It turned out wonderfully! I love this recipe. The cookies are moist and chewy and I love the bits of chocolate and peanut butter you get in every bite. The recipe calls for peanut butter chips but I didn't have any so I took Marston on a walk to the gas station and got a bag Reeses Pieces. It turned out yummy but I think next time I will use pb chips, it will just require me to plan ahead. 


Best Ever Peanut Butter Cookies
From: www.smittenkitchen.com

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 another 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 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. (I baked mine for 10 minutes and it was perfect).

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


Note: In my opinion there was a bit too much sugar on the outside. Use super fine sugar or perhaps don't roll them in sugar at all. But I'm not sure if they would come off the cookie sheet as well-maybe so, I don't know. 





3 comments:

  1. I can say that these are pretty dang tastey. Thanks Abbi

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  2. Oh...my....goodness; these cookies are the best I've EVER had!!! So delicious...thanks for sharing.

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