Peanut Butter Cookies

Peanut Butter Cookies

from smittenkitchen (revised on 3/17/10)

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 plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed 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

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 chips.  Place sprinkling sugar 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 crisscross 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.  

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

------------------------------------------------------------------------------------------------

{cooks note}

I was introduced to these cookies a couple of years ago and since then, they have been on the top of my list for one of the best cookies.  I mean, you can't go wrong with a cookie that includes peanut butter chips, peanut butter and possibly actual peanuts.  Oh, and not to mention the chocolate chips.  I usually double this recipe and stick a bunch in the freezer for a later date. Later date meaning:  I eat them for breakfast, lunch and dinner until they are gone.

The ingredients.  I always use a high quality chocolate chip in my baking.  To me, it makes a difference.  My specific brand of choice is Ghirardelli.

All of the wet ingredients.  I use 1/2 cup chunky peanut butter and 1/2 cup smooth. I like to mix things up a bit.

Roll the top of the dough in sugar, or the entire thing, like I do.

Place on parchment lined baking sheets.  Sometimes I flatten mine with a fork or the bottom of a cup, and sometimes I don't.  This time around, I decided not to do anything.

Notice how the cookies are not browned on the top.  If they are, that means you have overcooked them.  You want them to be slightly underdone.  Trust me. 

Enjoy!