Okay, I'm sure everybody is almost cookied out at this point, but it's cookie season on all the other food blogs and I saw one on smitten kitchen today that I couldn't resist. (For anyone who hasn't visited that blog before she has some of the best food pictures on the web and it's totally worth 10 minutes of your time to check out.)
These are basically a peanut butter cookie with peanut butter chips and chocolate chips to pep them up a bit. I've never been a huge fan of regular peanut butter cookies, but I will say I quite liked these. They have a textures similar to the chocolate chip cookie I love so much -- slightly crisp exterior that is also soft and chewy, combining the best of both worlds. The crunchy peanut butter I used also helped give them a nice crunch which I always like when I'm eating a cookie (or brownies...)
The dough was very soft to roll in the sugar -- if I have more time next time I make them, I might throw it in the fridge for while, just to keep it from getting all over my hands. But it wasn't actually all that bad without going in the fridge for a couple of hours, and I'm not quite sure if getting the dough cold would change the texture of the baked cookie.
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter at room temperature
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ 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.