So these are soooo good. One Saturday morning I made two different kinds of cookies. And like always I brought samples over to Ben's house for a taste test. There is a little secret I have, I can't eat chocolate and therefore cannot taste many of the things that I bake, yes a sad existence. Growing up my favorite anything and everything was chocolate, but due to some stomach issues I can no longer eat any chocolate. I gave one of these to Ben and a sheepish, boyish smile crept across his lips, and instantly I knew. These were good. Not only good, but great, a perfect balance of saltiness from the peanut butter and sweet from the sugar coating and chocolate pieces. The original recipe can be found here. I did like always make a few changes, but nothing too major.
Peanut Butter Chocolate Chippers
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 smooth peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed dark brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (generous)
1/2 cup chocolate chips (generous)
Preheat oven to 350 degrees.
In a medium bowl, combine flour, baking soda, baking powder, and salt, then set aside to use later.
Beat the softened butter and the peanut butter together until fluffy, will become a little lighter in color and may take a minute or two. Add the sugars and beat until smooth. Add the egg and mix until fully combined. Add the milk (can use skim, whole anything you have on hand) also add in the vanilla extract. Finally slowly add the flour mixture to the rest of the batter and beat thoroughly. Stir in the peanut butter chips and the chocolate chips, I think total I had closer to 1 1/2 cups of chips total than the 1 cup in the original recipe. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar and coat fully, then place on cookie sheets. Leave a bit of room for the cookies to expand, however they are not going to grow significantly.
Classically peanut butter cookies have a criss-cross of a fork pattern top partially to flatten out the cookies so that they bake properly and also to be able to instantly pick out which cookies are peanut butter. I wanted these to be a little bit classier and therefore did not use the fork pattern but instead slightly flattened the cookies with a knife. Bake for 10 to 12 minutes, do not over bake. I would stick closely to the 12 minutes. You need to let these cool for a few minutes on the warm cookie sheet before transferring to a cooling rack so that the cookies stay together.
Once cool, eat, but try and keep some for the freezer to use later. This will be hard, but you'll be happy the week after you made these that you still have a special treat to go pull out of the ice box.