Chocolate Chip Peanut Butter Cookies

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Today Jesse and I celebrate 6 years of marriage! It’s one of those things that is kind of funny because on one hand it feels like way more than 6 years, like I can’t imagine life when we weren’t married. But on the other hand I can remember the wedding like it was just yesterday and it feels like we are newlyweds.

These cookies are easily in Jesse’s top 5 favorite things I’ve ever made. They are definitely in the top 5 most requested food items. In fact I don’t really know why I didn’t include them in my top 30 (uh, 31) when I did my big import. The only thing I can think is that I somehow skipped over them. Regardless, they deserve a spot on this blog. And today seems like just the occasion to make them for him and share them with you.


Chocolate Chip Peanut Butter Cookies

Ingredients
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used half smooth and half crunchy)
3/4 cup plus sugar – plus up to 1/4 cup more for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1 cup chocolate chips

Directions
Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, baking powder, and kosher salt. Whisk together and set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the peanut butter and butter. Add the the sugars and cream until light and fluffy. Add the egg, milk, and vanilla and mix for 1 minute. Next add the dry ingredients and beat until combined. Stir in the chocolate chips.

Pour 1/4 cup of sugar into a bowl and set aside. Using a cookie scoop, or rounded tablespoons full, portion out the dough. Roll the dough between your hands until it forms a ball. Place the ball into the sugar and coat half of the ball. Place the dough on a cookie sheet, sugar side up. Use the bottom of a cup or a fork to press down dough.

Bake for 10-12 minutes. Careful not to over bake. Cool cookies on the cookie sheet for 1 minute, then transfer to a wire rack. Try not to eat all the cookies at once.

Source: Magnolia Bakery Cookbook, via Smitten Kitchen, previously posted on my old blog

Comments

  1. >Yum!! And Happy Anniversary!

  2. >Happy Anniversary!! Can't wait to try this recipe.

  3. Christine knapkins_com says:

    >Hi Jessica, Your Chocolate Chip Peanut Butter Cookies recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/128?source=blog Congrats again!! 🙂

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