Have you made yesterday’s macaroons yet? They are seriously good. I almost made more today because the idea of sharing made me uncomfortable… The recipe made 12 and I ate 6 of them between last night (in the name of quality control) and this morning (for breakfast, of course). Even so, the idea of sharing the other 6… well… they weren’t even gone yet and I was already having withdrawals.
Still on my coconut high, I thought, what could possibly be the next cookie?… what can follow perfection? And so today I am pulling out the big guns: peanut butter + chocolate. A match so perfect it was made in hell, because frankly, it’s a little too good to be from heaven, if you know what I mean.
So for Day 7, I used this peanut butter cookie recipe which I saw on Smitten Kitchen. And now I have to add the Magnolia Bakery Cookbook (which is where the recipe is from originally) to my wishlist. If the rest of the recipes are anything like this one, I am seriously going to need to invest in elastic waist pants.
Now…. this may surprise you, since I am so easily swayed by sweets calling out to me and cravings taking on their own personalities and other crazy stuff like that, but I don’t normally eat cookie dough; maybe a tiny nibble here and there as I clean off the beater or spatula, but beyond that I usually don’t find cookie dough all that enticing. But this cookie dough… I ate more of this cookie dough than ought to be legal. I seriously have a problem.
Tomorrow I am going to strap on my running shoes and haul my peanut butter belly up and down some hills. Then I am going to deliver the rest of these cookies to someone in order to save myself.
Peanut Butter Chocolate Chip Cookies
(adapted from Smitten Kitchen, who originally adapted it from Magnolia Bakery Cookbook)
If you make these, be prepared to hide them from yourself. Better yet, be generous and send them away with someone else… otherwise, you may eat each and every one of them. Don’t say I didn’t warn you.
Makes about 3 dozen.
1 1/4 cup 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
3/4 cup sugar
1/2 cup brown sugar, packed
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1/2 cup peanut butter chips
1/2 cup chocolate chips
1 tablespoon sugar for sprinkling
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter and peanut butter until fluffy. Add the sugars and beat until smooth. Add egg, milk and vanilla. Gradually mix in the flour mixture and beat thoroughly. Stir in chocolate and peanut butter chips.
- Place sprinkling sugar on a plate. Drop dough by rounded teaspoon into sugar and roll around, then put onto ungreased cookie sheet, leaving several inches between them for expansion.
- Using a fork lightly indent the top of each cookie (or use a small offset spatula if you want a smooth top), but don’t over-flatten.
- Bake for 10-12 minutes. Do not overbake (cookies will look underdone, but they are not).
- Cool the cookies on the sheet for 1 minute, then transfer to a rack to cool completely.