I recently discovered that I like peanut butter when paired with chocolate, The creamy peanut butter gives the cookies extra body and creamy flavor. You all should know that I like my cookies soft and chewy. So, this cookie is just that. You can really bring it up a notch using peanut butter chips along with crunchy peanut butter. Or better yet, toss in some crushed Reeses peanut butter cups as well. On a hot day like today, a scoop of vanilla ice cream ( Breyers) sandwiched between these cookies will be delicious. Now, if only I can find a way to incorporate some jelly into these cookies. I suppose you can make mini cookies sandwiches with jelly spread in between. Go in your kitchen and make some of these…and pack them in your lunch bag. Now what kid (or big kid) would not like that surprise in their lunch sack once in awhile? I know I would not trade my lunch with anyone.
Peanut Butter cookie (source: Magnolia bakery cookbook)
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
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
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.