Sunday, October 23, 2011

Peanut Butter Cookies with Milk Chocolate Chips

I don't understand this weather. The last couple days have been so hot! Hotter than most of summer. I've been pulling out the fall recipes lately but it just doesn't feel right when it's 80 degrees out. In fact we made pumpkin spice pancakes this morning (very good). This, however, is not a fallish recipe. It's one i've been wanting to make for a while, but you see, they require planning ahead. I rarely plan ahead when it comes to baking. Usually when I bake something it's because I want it in that moment. I'm glad I finally decided to think ahead. These were really good peanut butter cookies and I absolutely loved the addition of chocolate chips. My only issue with these? There wasn't enough of the chocolate chips. Next time i'll be adding twice as many. These cookies spread a lot so be sure not to flatten them much, give plenty of space between each, and allow the dough to rest the 3+ hours indicated.

Peanut Butter Cookies with Milk Chocolate Chips
from Baked: New Frontiers In Baking, seen on Crepes of Wrath

Yield: about 24 cookies

1 3/4 cup all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, room temperature, cut into cubes

1 cup granulated sugar, plus 1 cup more for rolling the cookies in

1 cup firmly packed brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup creamy peanut butter

6 ounces good milk chocolate, coarsely chopped


1. Whisk together the flour, baking soda, and salt in a medium sized bowl.
2. Beat together the butter and sugars until light and fluffy, at least three minutes .Scape down the bowl and add in the eggs, one at a time, until fully incorporated. The mixture will look light and fluffy. Add in the vanilla extract and the peanut butter. Beat until combined.
3. Add in half of the flour mixture, mix for 15 seconds, and add in the rest of the flour. Mix again until just moistened. Fold in the chocolate chip with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 3 hours

4. Pre-heat the oven to 375 degrees F. Line and/or grease two large baking sheets. Using your hands, roll the dough into tablespoons-sized balls. Roll in granulated sugar. Place on the baking sheets, at least 2 inches apart. Press down gently with the palm of your hand, but do NOT press too hard and do NOT press it flat.

5. Bake for 10-12 minutes until golden brown, being sure to turn the pan around halfway through the baking time. Remove the pan from the oven and allow to cool for at least 10-15 minutes before removing to another surface to cool completely. Store in an airtight containers for up to 4 days at room temperature, or freeze for up to 2 months.
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