One thing I did add to this recipe, was add a handful of butterscotch chips in with my chocolate chips. I did this for no other reason than I had a handful left in a bag I was trying to use up. I was really surprised at how great the butterscotch flavor blended with the peanut butter flavor. It seems like an unlikely combo but the next time I make these I think I will do half and half...I liked it that much.
My little guy doesn't have the biggest sweet tooth. He doesn't usually ask for candy, he will leave most desserts, rarely finishes a dum dum and he isn't even a big fan of fruit snacks but he does love his cookies. I was recently at the store with him and he saw some cookies and started asking for them. Aside from the fact that I thought the price was a little steep for something I could make myself and I knew that they would likely be loaded with all sorts of preservatives etc we opted for a bag of chocolate chips instead and went home to have some fun together in the kitchen. The results were one happy toddler, a happy mummy and some happy neighbor kids. Anytime we make a treat Gabe is always sure to set some aside for the cute neighbor kids one house over and especially his girlfriend Emma.
Mel suggests popping baked and cooled cookies into the freezer (in a large Tupperware or freezer-safe Ziploc bag). I had never done this before but thought I'd try in case my little guy needed a cookie fix and I didn't have time to make some. I was pleasantly surprised that they were just as awesome pulled out of the freezer and left to thaw as the day I pulled them out of the oven. I'll be doing this allot more in the future.
Peanut Butter Chocolate Chip Cookies
www.melskitchencafe.com
*Makes about 4-5 dozen
1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips or whatever tickles your fancy)
Preheat the oven to 350 degrees.
In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer fitted with the paddle attachment). Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.
When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to over bake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them over bake in the oven. The cookies may look slightly under baked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.
1 comment:
So glad these cookies helped you on your way to being a peanut butter convert!
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