In our house peanut butter is a food group. If you knew how much peanut butter we went though in a week you might be stunned. We all really love it. I have peanut butter on toast in the morning. The kids, of course, love their PB&J sandwiches. We love peanut sauce for dipping, or on noodles. Stephen has been known to hide, yes hide!, random gas station peanut butter and chocolate candy purchases throughout the house. (The man runs a health food store, if they found out they’d take away his name tag for sure.)
When it comes to cookies- peanut butter is king. (queen? should the peanut butter be less sexist?) I am always on the look out for the perfect peanut butter cookie, and this one is darn close. I adapted the Magnolia Bakery recipe, ballsy of me to be sure, but I wanted to make it a touch healthier as let’s be honest here, we’ll eat the whole batch in a day or two. I reduced the sugar content by 1/4 cup, and you totally can’t tell. I also subbed in whole wheat pastry flour which is a favorite trick of mine in cookies. You can’t tell the difference and you get a whole grain instead of a refined one. Regular whole wheat flour is a bit denser, and will make the cookie so. The pastry grind is light and meant for baking. It’s worth searching it out.
Peanut Butter Chocolate Chip Cookies
adapted from Magnolia Bakery Cookbook
~makes about 30 cookies~
1 1/4 cups whole wheat pasty flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup unsalted peanut butter, I used fresh ground
1/2 cup cane sugar
1/2 cup packed brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
1/4 cup sugar for rolling
Preheat the oven to 350º.
In the mixer, fitted with the paddle attachement, cream the butter and peanut butter on medium high until smooth. I used fresh ground peanut butter which has a texture in between creamy and crunchy and I think it added a nice texture to the cookie. I bet crunchy would be excellent as well- but don’t run out and buy an extra just for the cookies. Use what you have.
Add the sugars and mix until well combined. About 3 minutes. Add the egg and mix until combined. Add the milk and vanilla and mix again until combined. Reduce the mixer speed to low and add the flour a bit at a time until just combined.
Stir in the chips. I used my hands, I really wanted to make sure the chips were evenly distributed- and I like to play with my food. Next time I am leaving out the peanut butter chips and going straight chocolate. I could not find peanut butter chips that were all natural to save my life. I went to 4 stores. All of them had hydrogenated oil in them- which is really a no go for me. I made an exception for this recipe- figuring it was only 1/2 cup. In the end I don’t think they added enough to the cookie to make up for the suspect ingredient list. If anyone knows of a natural peanut butter chip please post it. I would add you to my list of heros.
Drop the cookies onto the sheet, about the size of a tablespoon. I use a cookie scoop, which I love, but clearly not so much as the kids do. Scooping cookies and muffins with their respective scoops is the most coveted job in the kitchen. Well, if you don’t count licking frosting spoons. If you want you can roll the cookie into some table sugar before putting them on the sheet. We did this with half of them. It adds a nice crunch, and not a lot of extra sugar.
Make a criss cross on the cookie with a fork. I like to hold the sides of the cookie with one hand, then
press the fork in between my fingers and make the impression while lightly squeezing in the opposite sides. This prevents the cookies from falling apart in the process. Repeat with the fork going the other way.
Bake for 10-12 minutes and remove to wire rack to cool. Do not over bake. No more than 12 minutes! They might look underdone- but I promise you they are not. They will cool perfectly. Enjoy with a cold glass of beverage of your choice. We have 4 different “milks” of choice here. (Have you tried coconut milk? yum)