Oh, sweet tooth in my case is an understatement. Sweet over sour, always. No matter how full, forever room for dessert. You could say I know my sweets, and I’m forever in search of the perfect cookie. And, I think I finally nailed down the recipe.
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 (I like smooth, but go for chunky if that’s your thing)
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
3/4 cup chocolate chips
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, and salt in large bowl. In another large bowl beat butter and peanut butter together until fluffy. Add sugars and beat until smooth. Add egg and mix well. Add milk and vanilla. Mix. Add flour mixture and mix thoroughly. Stir in chocolate chips.
Drop the dough by rounded teaspoons into a dish filled with sugar, then onto a cookie sheet. Lightly indent a crisscross pattern on each cookie with a fork, don’t over smush cookies. Bake for 10-12 minutes. Don’t overbake, cookies may appear undercooked, but they aren’t. Let them sit on sheet for 1 minute, then remove to rack to cool completely.
They are best when warm with a glass of milk, classic.
Enjoy your long weekend!
Recipe found on Smitten Kitchen //
Photos by Jackie McCormick //