Peanut butter chocolate chip cookies

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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.

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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!

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Thanks, Paula

Oh, Paula Deen. I have a love – hate relationship with you.

I think you all can understand what I mean.  Love because I haven’t had a Paula recipe I didn’t enjoy and hate because– well, let’s face it her recipes aren’t always healthy. I suppose they are great if you are following the butter diet.

All that aside,  you must make these cookies!  They are so delicious. I have made them three times now.  Click the link for the full recipe (a video too) and check out the pictures for a brief overview and to see the ones I made!

chocolate gooey butter cookies

Cream together butter and cream cheese

Beat in an egg

(Have you ever thought about how funny looking eggs are?  I have.)

And some vanilla

This is what the dough should look like now

Shape the dough in to balls about the size of a tablespoon. Roll them in powdered sugar. Lots of it.

Bake at 350^ for 12 minutes.

Now eat them all before anyone else sees them. 

This is the key.

Pin It to Pinterest here

Christmas cookies

Every year we host a Christmas cookie decorating party at my house.  Family and friends come by and enjoy good company and lots of food (not just cookies).  It is a great way to showcase your artistic side, or as my youngest brother does, just eat as much icing as possible.

Here are a few pictures from the event with a Christmas cookie icing recipe to follow.

Now for that icing recipe.  When I asked for it this is the answer I got:

“Dump in a good bit of confectioner’s sugar, add a little bit of milk, put in some food coloring and stir it up until it’s the consistency you like. Just don’t make it too thick.”

That’s probably not quite what you were thinking when I said recipe, but there it is.