This recipe is from one of the all time best baking cookbooks, The Essential Baker. Every single recipe I've tried has been fantastic. The only catch is this- you actually need to follow the instructions specifically how they're written. If you don't, your cookies will turn out flat (like mine did this time. Yes, it's true, occasionally I cut corners), or too tall, or somehow not quite right.
Milk Chocolate Chunk-Peanut Butter Cookies
from The Essential Baker
Pictures by Caroline
12 tablespoons unsalted butter, softened
1 cup natural-style (old fashioned) chunky peanut butter, at room temperature
1 cup firmly packed light brown sugar
3/4 cup sugar
2 extra large eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
6 oz milk chocolate, cut into small chunks
- Preheat oven to 350 degrees.
- In a large bowl, mix the butter and the sugars and cream well. Add the peanut butter.
- Use a fork to lightly beat the egg and vanilla in a small bowl. Add to the peanut butter mixture and mix well.
- Sift the dry ingredients together. Add the dry ingredients in 4 stages, blending well after each addition.
- Add the chocolate chunks and stir.
- Refrigerate for about 30 minutes.
- Bake for about 12 mintues or until cookies are set and light golden.
4 comments:
These look really yummy! I'll have to try them.
When measuring peanut butter, I've found that it's helpful to line the measuring cup with a tiny bit of milk. That way, the peanut butter doesn't stick to the cup when you scoop it out.
Thanks goatess! I'll have to try it next time.
deliciousssssssssssssssss with a big glass of colddddddd milk!
I burned my hand pulling a batch of these out of the oven and zested my thumb while making lemon ricotta cupcakes. Two minor injuries worth the price of some goodies for my neighborhood Christmas treat plates.
Post a Comment