I so wanted to start this post out by saying “Peanut Butter Chocolate-Chip Cookies, like Grandma used to make.” But in fact, my Grandma specializes in making chocolate chip cookies with walnuts. That’s why I’m listing the website where I found this wonderful recipe – they deserve all the credit.
Peanut Butter is packed with protein and protein is where the jump-off should be. Did you know that your body runs at optimum levels when you consume protein within an hour of waking up? I only knew that tid bit of information, because my Mom told me that, (in reference to having a protein smoothie for breakfast). Smoothies are great. I love them for breakfast, but would much rather have a peanut butter chocolate-chip cookie for dessert after dinner. Wouldn’t you?
So let’s get to it.
I found this recipe on a SmittenKitchen.com. Their blog is filled with much lovin’ from the oven, and that’s the cool thing about online networking. There’s a plethora of information to draw from when you’re curious about baking. So all credit goes to Smitten Kitchen on this project. I can’t wait to tackle the recipe.
Here’s what we’ll need to get started:
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
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 (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.