I don’t get to bake with peanut butter very often because Josh is allergic to all nuts, especially peanuts. Since we usually cook, bake, and eat together, I usually have to omit nuts from everything. Well, this week I had to bake a treat for a church function and only the ladies were invited, so it was my chance to make something with peanut butter. Don’t worry Josh didn’t mind and I made him lemon cookies so he was taken care of:)
I made my favorite peanut butter cookies! They are the best. I used chunky peanut butter because I like a little crunch and texture in my cookie. I also used peanut butter chips and chocolate chips…a dream combination! These cookies are nice and soft…as long as you take them out on time. DO NOT OVERBAKE these. They are done at about ten minutes. Don’t let them fool you…they won’t look done, but I promise, they are. They will set up! Leave them on the cookie sheet for three minutes or so. If you try to move them sooner, they will crumble.
I always try to move one when it comes out of the oven and it breaks…oops! I am forced to eat that one:) You might want to break a couple so you can enjoy them warm. These cookies melt in your mouth when they are fresh from the oven. They are SO good!!
Peanut Butter Chip Cookies
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter (I used Skippy)
3/4 cup granulated sugar, plus extra for sprinkling on cookies
1/2 cup firmly packed light brown sugar
1 large egg
1 Tbsp milk
1 tsp vanilla extract
1/2 cup peanut butter chips
¾ cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, the baking soda, the baking powder, and the salt. Set aside.
In another large bowl, we use our Kitchenaid, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix until combined. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, I use my Silpats…like always! Using a fork, lightly indent with a crisscross pattern, don’t flatten them too much! Just gently press them with the fork. Lightly sprinkle cookies with sugar. Bake for 10-11 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for about 3 minutes, then remove to a rack to cool completely.