The Home Cook: Peanut Butter Chocolate Chip Cookies

Peanut Butter cookies are very popular at our house...and by very I mean VERY. They are the cookie that one out of one husbands prefer. I happen to think they're pretty spiffy myself and for a knock out chewy cookie one of the best recipes I've ever used is the one on the back of the Crisco package. I know, that doesn't sound too gourmet but it is a good soft peanut butter cookie that stores / freezes / travels well. What more can you want?

A lot apparently.



Shortly before Christmas Deb of Smitten Kitchen posted a peanut butter cookie recipe that had me yearning for the end of the holidays and some uninterrupted time with my stand mixer and oven. As of Friday my impatience got the best of me and while Tim snoozed on the couch I baked. These cookies are dense and cake-like and dotted with chocolate and peanut butter chips and not over poweringly peanut buttery. They are oh so yummy and you'll love them, trust Deb she knows and now I do to.

Peanut Butter Cookies
Taken from SmittenKitchen.com who Adapted it from the Magnolia Bakery Cookbook

1¼ cups All-Purpose Flour
¾ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
½ cup unsalted Butter, softened
1 cup Peanut Butter at room temperature (smooth or chunky)
¾ cup plus 1 Tablespoon (for sprinkling) sugar
½ cup firmly packed Light Brown Sugar
1 large Egg, at room temperature
1 tablespoon Milk
1 teaspoon Vanilla Extract
½ cup Peanut Butter Chips
½ cup Chocolate Chips

Preheat oven to 350°F 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.

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