My husband and I are filling in for coffee hour at church tomorrow -- one of my favorite things to do! I love baking for an audience. The only thing I don't love about baking for coffee hour is that you have to make a lot of whatever you're bringing; I usually bring about 200 pieces. On the one hand, it's nice to have an opportunity to make more than one recipe. On the other hand - whew, it's a lot of work! Especially since Trevor works on Saturday afternoons, so I'm toddler-wrangling while I bake.
Peanut butter and chocolate is one of my favorite combinations ever, and has been practically my whole life. And these are really good peanut butter cookies! They're lovely and crisp on the outside, but soft on the inside, and the chocolate and peanut butter chips are soft little pockets of flavor.
These cookies are pretty easy, too, although they do have the added step of rolling them in sugar. I used superfine sugar, but I think I'll use regular granulated sugar next time -- I like the look of the bigger crystals.
Peanut Butter Chocolate Chip Cookies
from Smitten Kitchen
Makes approx. 4 dozen
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 (smooth is what we used, but I am pretty sure they use chunky at the bakery)
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
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1-2 tablespoons sugar, regular or superfine
Preheat oven to 350 degrees.
In a medium 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 and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls (I used a #60 disher) into the sugar, then onto ungreased cookie sheets, about 1-1/2 to 2 inches apart. Using a fork, lightly indent with a criss-cross pattern, 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.