Moist and dense, these cookies are a perfect blend of peanut butter and chocolate. The base of the cookie is peanut butter and every bite is filled with peanut butter chips and chocolate chips. Make sure to let them rest at least ten minutes after coming out of the oven for the flavor to become full-bodied and the texture to set.
INGREDIENTS
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
-1 teaspoon vanilla
- 1/3 cup peanut butter chips
- 2/3 cup semi-sweet chocolate chips
DIRECTIONS
1. Preheat oven to 350F. In your mixer, beat butter and peanut butter together until fluffy. Add both the sugars and beat until smooth. Add the egg and mix until combined, then add the milk and vanilla.
2. Add all dry ingredients and beat thoroughly, then stir in the peanut butter and chocolate chips, until you have desired amounts.
3. Drop in tablespoon sizes onto cookie sheets. (I prefer using silicone baking liners for all cookies). Gently press down with thumb. Bake for 8-10 minutes or until just starting to brown. DO NOT OVERBAKE. They will look underdone, but they're not. Let cool on sheets for a couple of minutes before transferring to a rack to cool completely.
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