If you are smart, you will run the other direction right now and never look back. If you are not, you will go set out a stick of butter to soften so you can go make these cookies by the time you scroll down to the recipe.
If you are me, you will make these cookies and honestly think thoughts like, “I could get out the other cooling rack, but I could just eat these last six cookies and use the same one again…”
Did you get out a stick of butter to soften? No? Please go do that now.
They’re so delicious. Dangerously delicious. Only make them if you plan to give them away, or if you are prepared to eat three dozen cookies yourself. I gave them away. Seriously.
I have made them before, but they are too good to make very often. Last time I used a processed peanut butter, this time I used Trader Joe’s natural peanut butter and the dough was a bit crumbly. I’m not sure what to do to combat it, but maybe I will sacrifice myself and make them again to test out some options.
Did I mention that they are SO GOOD?
I’ll stop taunting you and give up the recipe so you can immediately go and make these. Seriously. Go now. Just microwave the butter for like five seconds if it isn’t quite soft enough. It’ll be fine.
Peanut Butter Chocolate Chip Cookies
Adapted from Smitten Kitchen
Ingredients:
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 (I used chunky)
3/4 cup sugar plus extra for rolling
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 or butterscotch chips
1/2 cup chocolate chips
Directions:
1.) Preheat oven to 350F. Combine flour, baking soda, baking powder, and salt in a bowl. Mix and set aside.
2.) Mix the butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix until combined, then add milk and vanilla extract. Add flour mixture and mix until combined. Stir in baking chips.
3.) Place a few tablespoons of sugar in a small bowl. Scoop dough by rounded teaspoonfuls and dip in sugar. Place on an un-greased baking sheet about 2 inches apart. Use a fork to press down gently and make a criss-cross pattern in the top.
4.) Bake 10-12 minutes at 350F. Let cool for one minute on the baking sheet, then remove to a wire rack to finish cooling.
{ 4 comments… read them below or add one }
Oh yummy! What could be better than this? Well, I could fold in bacon…
WHO IS THIS JENNY PERSON I LOVE HER.
I totally made a double batch of these because the post says to (duh) and they ARE super delicious!
So….I just made these and they’re pretty much the most amazing cookies ever.
I used (that are different from Stacy’s recipe):
– smart balance all-natural creamy peanut butter
– nestle semi sweet chocolate morsels and butterscotch morsels
– skim milk
– salted butter
And I just ate two and they are SO YUMMY…and also so rich, so it’s a good thing because I literally cannot eat the whole batch right now. Yield was a little more than 3 dozen! Perfect to take to my cast tomorrow.
I recommend pairing them with a nice peppery red wine…. =)
Thanks Stacy for yet another fabulous recipe that even the most kitchen-green among us can conquer with aplomb!
{ 3 trackbacks }