It’s been a while since I baked a batch of cookies and I had a craving for PB and chocolate. Why not roll them together into one tasty cookie?
It’s a good thing I had the basic ingredients already on hand. Everything except the all important chocolate chips. It was just my luck that the market was cleaned out of most chips and the minis were among the ones that were snapped up before I got there. I had to make do with larger, flatter chocolate chips this time.
I like to use a small ice cream scooper to form the dough. This way, I get uniform cookies and they bake up better. I also like that they look good on the cookie sheet all in neat little rows.
Peanut Butter and Chocolate Chip Cookies
Recipe adapted from The Magnolia Bakery
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, softened
1 cup creamy peanut butter
3/4 cup sugar + 1T for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup dark chocolate chips
Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, beat butter and peanut butter until fluffy. Add the sugar and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Using a small ice cream scoop or teaspoons, drop dough onto parchment lined sheetpan. Using a fork dipped in sugar, make a criss-cross pattern on each dough ball, but do not flatten too much. Lightly sprinkle cookies with remaining sugar. Bake for 10 minutes. Do not overbake.