Friday, May 4, 2012

Peanut Butter Chocolate Chunk Cookies

I don't usually keep cookies in my house for two reasons: 
1. Todd will eat all of them. (This is really not a huge deal, but he is diabetic and I feel slightly guilty when I place a large vat of cookies in front of him knowing full well that they are his weakness.)

2. I will eat them. The only time I don't want to eat an entire plate of cookies is when they are from some grocer deli and are rather disgusting OR when the taste testing proves them to be "just okay."

That is not the case with these cookies. These cookies are not for the faint hearted average cookie liker and they are more than "just okay." They are phenomenal! These peanut-buttery, soft and chewy chocolatey pieces of heaven will change your life. (Okay, maybe not, but they are quite delicious!)

Make up a batch of these for the cookie connoisseur in your house. I guarantee they will fall in love.

Peanut Butter Chocolate Chunk Cookies
Makes: About 3 dozen

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 (smooth or chunky, your preference)
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
3/4 cup white chocolate chips
3/4 cup milk chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In your electric mixer with the paddle attachment,  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. Slowly add the flour mixture and beat thoroughly. Lastly, stir in the chocolate chips and mix for about 30 seconds.

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 criss-cross pattern, but do not overly flatten cookies.

Bake for 10 to 12 minutes. Do not over bake!! Cookies may appear to be underdone, but they are not. (I promise. No longer than 12 minutes.)

Cool the cookies on the sheets for 5 minute, then remove to a rack to cool completely.

Cookies will be really soft right out of the oven. If you try to move them too soon you will risk them falling apart. That wastes perfectly good cookies, so don't do that!

Have a wonderful weekend everyone!

Source: Slightly Modified version of Smitten Kitchen's Peanut Butter Cookies

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