Tuesday, November 23, 2010
Peanut Butter Chocolate Chip Cookies
Posted by: Maggie
Mmmm...is there anything more delicious than the chocolate and peanut butter combination? Peanut butter is quickly catching up with A Bitchin' Kitchen's other favorite ingredient - pumpkin. (See here, here, here, and here.)
I've made these cookies many times before, but when I baked them last week for coworkers it was my first chance to photograph and blog about them. I got the recipe from Smitten Kitchen, and it's originally found in the Magnolia Bakery cookbook. I first heard about Magnolia Bakery from the Sex and the City episode where Miranda and Carrie go there for cupcakes (probably the same time the rest of the show's non-Manhattanite fans heard about it.)
Honestly, I haven't heard the most positive reviews of their cupcakes, but their peanut butter cookie recipe is awesome. I know whenever my most health conscious co-workers come back for thirds and fourths that I dun-good.
There won't be a new post tomorrow since Annie and I will both be traveling to New Jersey for Thanksgiving. We're going to be making some Thanksgiving side dishes together, and will be blogging about it when we're back! Happy Thanksgiving everyone!
Here's what you'll need:
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
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup mini-chocolate chips
Extra sugar for sprinkling
Preheat your oven to 350 degrees, and line baking sheets with parchment.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and peanut butter until fluffy. Beat in the sugar until smooth. Add in the egg and beat well. Beat in the milk and vanilla extract. Add the flour mixture in batches, and beat until fully incorporated. Stir in the peanut butter and chocolate chips.
Chill dough for 30-60 minutes. After dough has chilled, roll into walnut sized balls, and roll around in the extra sugar. Place on baking sheet, and using your finger or an offset spatula slightly flatten the top of each cookie. Bake for about 8 minutes - the originally recipe said 10-12, but mine were done far before that.
Cool the cookies on the sheet for a minute, and transfer to wire racks to finish cooling.