To date, I've carried on a pretty tumultuous relationship with the peanut butter cookie. I've tried, and tried again to love it - putting up with it's dry ways, it's tasteless existence. I finally gave up and decided that we should just part ways. Until now.This is quite possibly the best peanut butter cookie you'll ever make. And I'm not really sure what to call it. I mean, I hate just saying, "peanut butter cookie." It's so....commoner. No, this one has chocolate chips, peanut butter chips, and if that weren't enough for you...you roll the dang thing in SUGAR. I made these tonight for a cookie exchange and received a positive response. My mom (who is here visiting) nearly peed herself when she tried them. Now that's good.
Sugar-Dipped Chocolate and Peanut Butter Chip Cookie
courtesy of Smitten Kitten
1 1/4 cups flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temp
3/4 cup sugar, leave some aside for dipping
1 large egg, at room temp
1 TB milk
1 tsp. vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
Preheat oven to 350 degrees. In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.In a large bowl, beat the butter and the peanut butter (oh. my. god. Does that alone not sound YUM?) and beat until smooth. Add egg and mix well. Add milk and vanilla extract. Add flour mixture and beat thoroughly.
Stir in peanut butter chips and chocolate chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets. Using fork, lightly indent with a crisscross pattern, but don't overly flatten the cookies. Bake for 10-12 minutes.The cookies won't look done, but they are. Let them cool on the sheets for 1 minute, then remove to a rack to cool completely.
Now...pat yourself on the back and bask in the glory that is you.
