Thursday, December 2, 2010

Peanut Butter Cookies

Since I was on Smitten Kitchen's blog for the pumpkin pie (and not sure how well it would turn out because of the thick crust!), I felt like I needed one more dessert at my Thanksgiving table. I haven't baked peanut butter cookies in a long time (at least before I started my blog), so I gave these ones a try. These cookies were extremely good! They stayed chewy for days afterwards and were gone by the time I thew out the remains of the other Thanksgiving desserts...with the exception of the Triple Chocolate Cheesecake, which is still in my fridge (and am pretty sure should be thrown out now). My husband insisted that I keep that there one more day...:)

Adapted from:


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 I used)
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 (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.

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