Also known as THE BEST PEANUT BUTTER COOKIES I HAVE EVER TASTED!!!
I recently purchased Baked: New Fronteirs in Baking and am loving it! It is full of fantastic recipes that I can't wait to try. I was in the mood for some cookies so I baked up a half batch of these cookies. If you love peanut butter cookies, try these. They are full of milk chocolate chunks which satisfies my craving for the pb & chocolate combination! I had a DOVE chocolate bunny leftover from Easter that gave its life for these cookies. Thank you dear bunny! :)
I did have two problems with these cookies, though. The first is that they kinda go flat in the oven. The recipe says to just push gently on the tops, but not to flatten. I did that the first time and got flat cookies. I pressed lighter the second time and got flat cookies. I didn't press at all the third time and still got flat cookies. They tasted amazing, but were flat. Just FYI. :)
The second problem??? I ate 7 of these. Yes, you read that right. SEVEN. Of course that was between two days, but it really doesn't make it any better. I ended up packing up the rest of the cookies and forcing them on friends at the park because I knew I would eat every last one.
So, if you have willpower, make a batch for yourself. Except for these cookies will test even the strongest willpower. So... invite some friends over and enjoy these fantastic cookies. I know I did!
Peanut Butter Cookies with Milk Chocolate Chunks
Recipe from BAKED
1 3/4 cups AP flour
2 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened, cut into 1" pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 tsp vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsley chopped
Sift the flour, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix just until incorporated.
Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375. Line the baking sheet with parchment paper.
Drop dough by rounded tablespoons onto the baking sheet. With th palm of your hand, very gently press each cookie down so it forms a very tall disc shape. DO NO press too hard and DO NOT press it flat.
Sprinkle the tops of cookies with sugar and bake for 10-12 minutes, rotating the pan halfway through the baking time, until the tops begin to brown.
Cool on pan on wire rack for 5 minutes then transfer to wire racks to cool completely.