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The smell of peanut butter cookies wafting out of my oven is pure simple bliss to me. Baking up warm bundles of sugary yum is one of my favorite past times. I do it when I’m happy, when it’s cold outside, when I’m craving some sense of home, I pretty much do it anytime because it brings me joy.
I adapted this Peanut Butter Chocolate Chip Cookie recipe from Smitten Kitchen, one of my favorite sources for yummy goodness! No they are not low in fat. Just bake them, eat them and en
joy them. Just don’t eat them all in one sitting!
These are serious bliss. They’re crisp on the outside, and almost cakey on the inside. Bake ‘um up and hide half in the freezer to eat the following week.
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 creamy Jif peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 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 chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets (I use a Pampered Chef stone ware slab), leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, 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.
