Here we go again with that wonderful combination of peanut butter and chocolate! Several of us at work sent a “care” package to our colleague, Jo, who is on a work assignment in Switzerland for the next year. Since Jo is a major fan of the PB-chocolate combo, I made some of these cookies for her as my contribution to the package.
I found this wonderful cookie recipe on the Smitten Kitchen blog where Deb adapted it from the Magnolia Bakery’s cookbook. The Magnolia Bakery has become a New York City tourist destination with people often lined up out the door and down the block, especially since it was featured in a Sex & The City episode with Carrie and Miranda devouring the bakery’s cupcakes.
Despite the fact that there is an equal amount of peanut butter chips and chocolate chips, this cookie is heavily peanut butter flavored with an additional cup of peanut butter in the recipe. The cookies are seriously peanut-buttery, fabulously delicious, and they have a crisp/cakey texture thing going on that is just wonderful. Roger and I couldn’t stop eating them!
Next time I make them, though (chocoholic that I am), I think I’m going to tilt the ratio back a little more toward chocolate by adding 3/4 cup chocolate chips to 1/4 cup peanut butter chips instead of equal amounts of each. I expect that there will still be plenty of peanut butter taste going on, but it will be interesting to try amping up the chocolate just a tiny bit. Don’t get me wrong—these cookies are absolutely fabulous the way they are. I just have the “tweak” gene, especially when it comes to chocolate!
Peanut Butter Cookies
- 1 1/4 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter, smooth or chunky (I used smooth)
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tbl. milk
- 1 tsp. vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup chocolate chips (milk, semisweet or bittersweet—your preference)
- 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 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 tablespoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. If desired, use a fork to lightly indent with a crisscross pattern (I kept the cookies 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.
The original recipe called for teaspoonfuls of dough. I baked several that size but thought they were too small. I would have had to eat waaaaay too many before I’d be happy—and who wants to admit they just ate six cookies when eating two cookies sounds like you have a lot more will power than you actually do. No one has to know how large the two cookies were!
Source: A Smitten Kitchen recipe