Thursday, May 8, 2008

Peanut Butter Cookies





After my first entry, the Peanut Butter Torte for the new blogging event I recently joined, Tuesdays with Dorie, I had left over peanut butter that would be of better use with baking rather than being slabbed onto a slice of bread.

I hadn't had peanut butter cookies in so long. I use to eat them all the time when I was at my aunts house. She use to make cookies all the time (actually, she still does!), but I don't go there as often as I use to, but when I do, theres always something that she baked. She loves to cook and bake, and they're all awesome! But, thats beside the point.

I was just really in the mood for a good peanut butter cookie. I knew everyone in the house would love them, especially Chris and my father. They both love peanut butter. They both love peanut butter but try not to have it to often. But, I knew that they would like these, and so would I. They are really delicious, and I make them teaspoonful for smaller cookies for snacks. There just amazing. I even caught my dad sneaking a cookie late last night (he'll never admit it though..).





Recipe

1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup peanut butter (smooth or chunky)
3/4 cup plus some for sprinkling
1/2 cup packed brown sugar (I used light, though, dark would be fine)
1 egg
1 tbsp. milk
1 tsp. vanilla
3/4 cup chocolate chips


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

2. In another bowl, beat in the butter and the peanut butter until fluffy. Add sugar and beat until smooth. Add egg and mix well. Then add the milk and the vanilla.

3. Slowly add the dry mixture into the wet mixture and beat thoroughly. Fold in the chocolate chips. Place some sugar on a plate for sprinkling. Drop by rounded teaspoonfuls into the sugar, then onto baking sheet lined with parchment. Leave about 1 inch between each cookie. Using a fork, lightly indent with a criss cross pattern.

4. Bake for 10 to 12 minutes. Do not overbake. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.


14 comments:

Marc @ NoRecipes said...

Oooo these look crumbly, sugary and delicious!

Carrie said...

These look fantastic!
Is this your aunt's recipe that you used?

Anonymous said...

What is the 6th ingredient supposed to be? Sugar?

Looks good, especially for those gluten-intolerant bakers out there.

Anonymous said...

oh, ignore that last gluten-free comment. My browser is doing funny things to your post and I didn't see the first few ingredients in your recipe. (Feel free to delete my earlier comment).

Elle said...

You can't go wrong with PB and chocolate!

VeggieGirl said...

what a great way to use up leftover peanut-butter - yum!! and of COURSE you can't go wrong adding some chocolate into the mix ;0)

My Sweet & Saucy said...

One of my all-time favorite cookies! These look fantastic!

farida said...

my daughter loves peanut butter. this cookies looks just right for her:)

My Sweet & Saucy said...

These look fantastic! I always love a good peanut butter cookie!

Chef Erik said...

The cookies look great. Do you think you can UPS me 3 dozen?

Chuck said...

Your PB torte looked fantastic and these cookies look great! I love the addition of chocolate chips in them.

Jenny said...

Mmmm, peanut butter cookies sound so good right now! They look so cute too! Great way to use up peanut butter!

I Cook4Fun said...

Tarah, thank you for your comment at my blog. The peanut butter cookies look really great.

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