I have a great love for peanut butter cookies. I haven’t tried to make them myself until recently. For some reason, making peanut butter cookies was intimidating and I had a feeling they wouldn’t turn out as good as I imagined them. I also knew that I could just get one on on of my many visits to Fido and it would be super yummy, as are all of their baked goods.
I ran across this recipe from Smitten Kitchen and decided it was finally time that I try to make peanut butter cookies myself.
I am quite pleased with how they turned out. I think it’s safe to say that my brother enjoyed them too. I plan to make some more for a trip to the cabins that I have coming up with friends.
Here’s the recipe from Smitten Kitchen:
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
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, 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.
– I left out the peanut butter chips only because I couldn’t locate my bag, but next time I will use them! I love the recipes featured on Smitten Kitchen. I plan on trying her hummus recipe in the next few days too. I’ll let you all know what I think!