Apparently January is the month of peanut butter and chocolate over here at Nosh With Me. And why not, since that is one of the best flavor combinations around, right? These cookies are chewy in the center and crisp on the outside which in my opinion, makes for the perfect texture. And the extra sugar on the outside adds a nice touch.
I didn’t have any peanut butter chips in the house, so I replaced them with chocolate chips. While the cookie was good, I think the peanut butter chips would have definitely enhanced the flavor and I recommend using them. Fear not, even sans peanut butter chips, these are being gobbled up by coworkers as I write this.
It should also be noted that I just now discovered my camera has a macro setting (duh?) and now I can take somewhat close up pictures that won’t end up blurry. Speaking of photos, I’m kind of digging the one large photo with a link to the process photos. What do you think? Do you like it or do you prefer the old format? (Photos of the baking process here [1].)
Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips
Preparation
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Recipe from Smitten Kitchen [2].
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In other food news, I’ve adopted a food blogger! Kristin at Dine and Dish [3] thought up the brilliant idea and I decided I’d give it a whirl. So, without further ado, let me introduce Paula at Half Baked [4]. Not only does everything on her blog look delicious, her photographs are beautiful as well. Stop by her blog and say hello!