There was a package of organic peanut butter, lying in my fridge, needed to be used asap. Since I didn’t know how does it taste so I hesitantly licked slightly. hmm…not bad! Yes! I liked it. Well, I didn’t know what I was going to make. So I googled some recipes and checked my bookmarks folder. Finally, I found a nice cookies recipes there in my bookmarks folder. The original recipe is here. While making these cookie, I learned a lot what to do and don’t. Making some cookies is easy part of baking but you need to be very careful though.
When my hubby had a first bite, he instantly fell in love with my maiden cookies. He says it has a somewhat similar taste of Snickers chocolate bar.
I used what I had in my pantry. i.e. I have skipped the peanut butter chips, instead I used chocolate chips only. I did add some 1/4 cup coarse powder of rolled oats. Yet, these cookies turned out crispy on edges, moist and cakey and just melted in mouth. If you love peanut butter taste then go ahead. I’m pretty sure you’ll love it.
- 1 ¼ C All Purpose Flour + I added ¼ C coarse powder of Rolled Oats
- ¾ tsp Baking soda (I thought it's too much, so I added just ½ tsp)
- ½ tsp Baking powder
- ¼ tsp Salt
- ½ C Unsalted Butter, softened
- 1 C Organic Peanut Butter (smooth variety)
- ¾ C Sugar(I used the caster sugar)
- ½ C firmly packed Light Brown Sugar
- 1 large Egg - at room temperature
- 1 Tbsp Milk
- 1 tsp Vanilla Extract
- ½ C Peanut Butter Chips + ½ C Chocolate Chips(I used 1 Cup Chocolate chips instead)
- 3-4 Tbsp Caster Sugar for sprinkling
- Preheat oven to 350° F (180° C). In a large bowl, combine the AP flour, rolled oats powder (if using), baking soda, baking powder and salt. Stir and keep it aside.
- In a large bowl, beat the butter and peanut butter together until smooth and creamy (about a min). Add the sugars and beat till smooth, about 30-40 seconds. Add the egg and mix well. To this, add the milk and vanilla.
- Now, add the flour mixture in 3 installments and mix throughly. Do not over mix. (see notes below). Add the peanut and chocolate chips.
- Place sprinkling sugar in small dish. Take a tsp dough and form into smooth ball and roll over into sugar, then place onto ungreased cookie sheets, leaving several inches between for expansion. Flatten your cookies slightly using a back of spoon or simply your finger. Do not overly flatten cookies. Bake for 10-12 mins. They'll be done in 12-13 mins so don't over bake.
- Cool the cookies on the sheets for 1 min, then remove to a rack to cool completely. Store in air-tight container.
- My notes:
- My cookies dough was little softer so I was afraid if my cookies would be flatten while baking. So, I put the cookies (before baking) in fridge for 30 mins. It did work! My cookies didn't spread too much.
- When the recipe asks for cream your butter and sugar together, just beat it long enough to combine the ingredients — about 30 seconds on an electric or stand mixer. So you do not whip too much air into your cookies, causing too much expansion as the air bubbles steam in the oven.(Source)
- Make a small size ball for each cookie. Just 1 tsp of dough would be perfect as this cookies will spread while baking.
Adapted from: here
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