from Smitten Kitchen
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 (smooth or chunky)
¾ cup 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 (optional)
½ cup chocolate chips (optional)
Preheat oven to 350 degrees.
In a mixing 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 peanut butter chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, but do not overly flatten cookies. Bake for 9 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.
Saturday, June 13, 2009
Christina's Peanut Butter Cookies
Labels:
chocolate,
chocolate chips,
cookies,
peanut butter,
peanut butter chips,
sweets
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment