I’m Baaaaaack!

Peanut Butter Chocolate Chip Cookies

Well, we made the drive from Arizona to Texas relatively unscathed. We are currently staying at my parent’s home in Katy until we find a house to move into in the Killeen area and it is GLORIOUS. Why, you ask? Because they have an OVEN and a DISHWASHER!! Amazing! Annnnd I’m not working right now so I have ALL DAY to bake and make up for lost time! Yesssss! OH and I actually have REAL PLATES to take pictures on instead of paper ones all the time. Can you tell I’m a little excited?

So for my baking debut on my blog I wanted to make something “classic”. I starred this recipe from What’s Cooking in the Orange Kitchen a few days ago and decided they would be perfect for my debut. The only problem I had is that my mom’s baking soda was a little old I think so they were pretty flat. But, to be honest, I kinda like ’em flat! 🙂

Chocolate Chip Peanut Butter Cookies
(Source: Magnolia Bakery Cookbook; found on the Smitten Kitchen blog)

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 used smooth)
3/4 cup plus 1 tablespoon (for sprinkling) 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 (I used milk chocolate peanut butter swirl chips)
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large 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 chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), 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.

Enjoy with a nice tall glass of ice cold milk!



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