Last night my sweet hubby and I were getting ready to watch Parenthood (which we love… because it is amazing) and he looks over and very sweetly says… “I wish I had a cookie.” Now, it not often he wishes for dessert, or asks for anything from the kitchen, and I had been debating all night whether or not to bake some cookies… so really he just gave me a good excuse. Not to mention, I had been eyeing a few peanut butter cookie recipes and was looking forward to an adaptation/concept I had been thinking about for awhile.
So here you go, some super tasty, soft and light peanut butter cookies that are a new favorite in the Jarrell household.
And just so you know, our anniversary “get away” was great. We ate some really tasty food (which I will be posting on later) and got lots of rest and much needed relaxation time. We got to take the time to discuss the big things coming up this year, and now we have started taking some steps towards big goals. We’ll be working towards buying a house this May, and I’m working towards opening a bakery at the end of the year. (We’ll see if I can stick to that time line.) We’ll keep you updated on those big steps and I look forward to sharing more treats from my kitchen and trials from my life with you this year!
Alyssa’s Ultimate Peanut Butter Cookies
1 1/4 c all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, softened
1 cup peanut butter (I use JIF)
3/4 c sugar (plus some for sprinkling)
1/2 c firmly packed light brown sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1/2 c peanut butter 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 vanilla. Add the flour mixture and beat until just combined. Fold in the peanut butter chips. Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Flatten slightly with the bottom of a glass. Lightly sprinkle with sugar and bake for 10-12 minutes. Cookies will appear to be undone, but they are not. Cool the cookies on the sheets for 1 minute and move to cooling racks to cool to room temperature. Enjoy with a big glass of milk.