I started a new rotation on Wednesday and have been quite busy since then. Tomorrow is my first day off! This morning my alarm didn't go off and I was 45 minutes later than I wanted to be...AH! Good thing it wasn't a weekday or else I would have been late. Let me just say one thing...PLEASE, don't feed your 2 month old french fries...formula or milk ONLY! Yes...I know! Now to the cookies. I made these pretty soon after I got back from NYC. I figured they would be a good tribute to my wonderful trip. I have a pretty standard peanut butter cookie recipe but these turned out to be very good. They have the added element of chocolate chips, if you like. I found the recipe at Smitten Kitchen. Enjoy!
Magnolia Bakery Peanut Butter Cookies
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk (I omitted b/c I used margarine)
1 teaspoon vanilla extract
1/2 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 like using sugar to keep the fork from sticking), 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.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.