Peabody's Peanut Butter Chip Cookies 1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup brown sugar
2 eggs
1 cup cake flour
1 3/4 cups AP flour
1 teaspoon baking powder
1/2 teaspoon salt
12 oz. peanut butter chips (I used 1 cup)
1/2 cup chopped pecans (I used toasted almonds, chopped)
Preheat oven to 375 degrees F. Cream together butter and sugars for about 3 minutes. add eggs separately. Mix dry ingredients together. Add slowly to creamed mixture. Stir in chips and nuts. Place on baking stone or sheet by tablespoon. Bake for 8-10 minutes. Remove from oven and enjoy!
6 comments:
Butter is your friend! I'm glad you liked them.
They look good and I like that they are crunchy.I wonder how they'd work with European butter.
Peabody - I did! All of your recipes are great...thanks for sharing them. I think the combinations of flours makes a difference with butter...The other cookie I liked (from Anna!) used bread flour. I'm convinced that makes the difference.
Anna - I really liked the sandy-like texture they had. they weren't hard but crunchy in a good way. what is the difference with European butter...higher fat content? That's my guess. Maybe would change the cooking time or temp? You could experiment! :-)
Those look so good! I love almonds.
Kristen - Thanks! I love them, too! They, along with dried cranberries, are a great pick me up between the 4-6 hours of lecture I have everyday!
I love almonds and peanuts. Actually I love mostly all nuts. That's my problem-when they're around I can't stop eating them. Those cookies would be very hard for me to resist!!!
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