Peanut Butter Cookies & Milk Chocolate
Source of Recipe
Unknown
Recipe Introduction
Note: This dough needs to chill for at least 3 hours so plan your cravings accordingly.
List of Ingredients
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar (the only change I made was to use light brown - it was all I had at the time, but can't wait to try with the dark)
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely choppedRecipe
Sift the flour, baking soda and salt into a medium bowl and set aside.
In the bowl of a stand mixer with paddle attachment, beat the butter and sugars together until light and fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each one is incorporated. The mixture will look light and fluffy. Add the vanilla and the peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Drop the dough by rounded tablespoons onto the prepared baking sheets at least 2 inches apart. With the palm of your hand, or the flat bottom of a glass dipped in sugar, gently press each cookie down to barely flatten it - it will form a tall disk shape.
Sprinkle the tops of the cookies with a little granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
The cookies can be stored, in an airtight container, for up to 3 days.
NOTE: Since this makes so many cookies I shaped out all the dough (including pressing it down slightly) on a lined baking sheet (don't worry about spacing for freezing) and placed it into the freezer until they were frozen solid. You can then move them to a freezer gallon ziptop bag and bake a few at a time when you want them. Straight from the freezer just add a couple of minutes to your baking.
Makes approx. 24 large cookies
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