Might just be. I have always loved Peanut Butter Cookies, especially Peanut Butter Chocolate Chip Cookies. My old standby just doesn't cut it anymore. I don't know why, but the last few times I made them, they sucked. I then turned to these cookies, I would just add a cup of PB to the recipe. They are delicious. Last month, I saw Bakingblonde posted a recipe for the best Peanut Butter Cookies ever and knew I had to try them.
When my coworker requested some Peanut Butter cookies, I thought I'd give these a whirl. This recipe has milk in it and reminds me of Peanut Butter Frosting. The cookies are thick and chewey with just a slight crunch - perfection! Everyone absolutely loved them. Thanks Bakingblonde for the fabulous recipe!
The Original Peanut Butter Cookie
1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)
Preheat oven to 350.Line baking sheets with parchment paper.
In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips.
Chill dough for at least 15 minutes.Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely.
(I was excited to see a few of these are things I normally do when baking any cookie)
Chill the dough for about 15 minutes before baking and keep it chilled while one pan is baking (especially during the warm months as Peanut Butter tends to ‘melt’ easily and makes the dough harder to work with). Chilling helps the cookies keep their shape while baking and helps with
the delicate texture of the baked cookie
Let these cool on a baking sheet for at least five to ten minutes after removing from the oven, if not they will fall apart because they are so tender! You can finish cooling on a wire rack before storing.
To keep these nice and soft, store a piece of bread in a sealed container with the cookies, make sure it is not touching the cookies (I place it on a piece of wax paper on top of the cookies in the container)
If freezing the balls for later baking, Chill dough, roll into balls and freeze. Don’t roll in sugar until ready to bake
These are delicate cookies and can be difficult to transport. I find a single layer of cookies transports beautifully. If needing to stack cookies to transport, place a few sheets of waxed paper in between layers.