I (along the rest of the world's sane population, I'm assuming) have always considered peanut butter and chocolate to be the perfect combination. During a recent sugar craving I discovered this recipe on Smitten Kitchen, where it was adapted from the Magnolia Bakery cookbook. I figured both of those sources couldn't be wrong, and let me just say, these cookies do not disappoint. Don't skip the final step of rolling the cookie dough in sugar before baking - not only does it make the cookies look pretty, but it also adds an extra dose of sweetness adequate for satisfying any sugar craving.
peanut butter cookies with dark chocolate chips
makes about 24 cookies
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 (I used crunchy to add extra texture)
3/4 cup sugar, plus 3 tablespoons reserved for sprinkling on dough before baking
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk I used unsweetened vanilla almond milk because I had it on hand)
1 teaspoon vanilla extract
1/2 cup dark or semisweet chocolate chunks
makes about 24 cookies
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 (I used crunchy to add extra texture)
3/4 cup sugar, plus 3 tablespoons reserved for sprinkling on dough before baking
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk I used unsweetened vanilla almond milk because I had it on hand)
1 teaspoon vanilla extract
1/2 cup dark or semisweet chocolate chunks
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder and salt in a medium bowl.
In a large bowl, beat the butter and peanut butter together. Add both kinds of sugar to the mixture and cream together. Add the egg, milk and the vanilla extract, and mix well. Slowly add the flour mixture into the wet ingredients, beating thoroughly. Stir in the peanut butter and chocolate chunks. Place the remaining few tablespoons of sugar for sprinkling on a plate. Drop rounded teaspoonfuls of the cookie dough into the sugar and roll to coat. Place onto an ungreased cookie sheet. The cookies won't expand much, so don't worry about leaving to wide of a space between them.
Using a fork, lightly indent with a crisss-cross pattern, being careful not to break the dough apart. Bake for 10 to 12 minutes.
Invite lots of friends over to share these with you, because trust me, it's not safe to be left alone with a whole batch!
-S
In a large bowl, beat the butter and peanut butter together. Add both kinds of sugar to the mixture and cream together. Add the egg, milk and the vanilla extract, and mix well. Slowly add the flour mixture into the wet ingredients, beating thoroughly. Stir in the peanut butter and chocolate chunks. Place the remaining few tablespoons of sugar for sprinkling on a plate. Drop rounded teaspoonfuls of the cookie dough into the sugar and roll to coat. Place onto an ungreased cookie sheet. The cookies won't expand much, so don't worry about leaving to wide of a space between them.
Using a fork, lightly indent with a crisss-cross pattern, being careful not to break the dough apart. Bake for 10 to 12 minutes.
Invite lots of friends over to share these with you, because trust me, it's not safe to be left alone with a whole batch!
-S
