My friends, there are no words to do these cookies justice. Peanut butter - check. Chocolate - check. Gooey softness - check. The pleasure of scooping peanut butter straight from the jar packaged into one polite little cookie. Please do yourself a favor and make these ASAP.
Ingredients
(Recipe from The Smitten Kitchen)
Yield: approx 4 dozen small cookies
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup peanut butter
¾ cup white sugar
½ cup brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Extra sugar for sprinkling
Method
First, the boring part. Measure out dry ingredients and set aside. Whew, thank goodness that's over.
Lightly grease a measuring cup and scoop out a cup of peanut butter. Why grease it? Because otherwise the peanut butter will stick to the cup, and ain't nobody got time for that.
Beat the peanut butter and butter together until smooth and fully combined. Add the sugars and beat to combine. Follow up with the egg, milk, and vanilla.
Add the flour in small batches and mix lightly until just combined.
Finally, add in the peanut butter chips and chocolate chips and give it a final mix.
Sample dough as needed to make sure it tastes OK.
Spoon out small pieces of dough (approx 1 tablespoon per cookie) and lightly roll into a ball.
Preheat oven to 350° and roll the balls in sugar.
Space generously on cookie sheet.
Give each cookie a gentle love pat. You don't want to hurt the cookie, just encourage its shape a little.
Bake for
exactly 10 minutes. No more, no less. At the end of the 10 minutes, the cookies will still look a little raw and you will not be able to take them off the sheet. That's OK, just let them sit a minute and then remove them to a cooling rack. Let's review: 10 minute cooking time, 1 minute on sheet cooling time.
And with that my friends, our work here is complete.
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