I don’t know how often you eat peanut butter cookies, but there is about to be a sharp incline on your PBC consumption. Here’s why.
They are sooooo good. And so bad! Like self-control-out-the-window bad. And it is with that spirit of pure indulgence that I have decided to name them Peanut Butter Snookies, after everyone’s favourite mom-to-be, Snooki.
A lack of restraint is not the only thing they have in common.
Both are small, crispy, browned and sweet, with a good chew in the middle. I imagine that after soaking herself in alcohol all this time, at least Snooki’s liver is chewy. GROSS!
They both have quite a poof going on.
They’re both covered with a dusting of sugar.
Like Snooki’s pickles and alcohol, they both cause a bit of a bloat when consumed en mass.
Both enjoy 10 to 12 minutes in a preheated oven.
And finally, I wasn’t going to go there, but I’ll just say it.
They’re both easy.
Fine I said it. Are you happy? I’ve been reduced to that.
Anyway, back to the cookies. I found this recipe on the Smitten Kitchen site. She said it was an updated version of another recipe, but before we end up playing seven degrees of Kevin Bacon, I’ll just say that I made a slight variation of the Smitten Kitchen Recipe recipe.
I’ll just tell you what I did and get this mess of a post over with before you unsubscribe from my blog. Sorry.
To make about 60 of these little gems you’ll need:
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter at room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (they used peanut butter chips as well, split half-and-half, but I could NEVER have something like peanut butter chips in this house. Way too dangerous. But I bet they’re even better that way.)
- For sprinkling: 1 tablespoon sugar, regular or superfine
- 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 chocolate chips.
- Place sprinkling sugar — the remaining tablespoon — on a plate.
- Drop by ever so slightly rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.
- Using a spatula, lightly smush them 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.
- Store half in an airtight container, store the other half in your husband’s lunch to share at work. DO NOT keep 60 of these cookies at home, or you will EAT 60 of these cookies at home.