I just shipped another dozen plus cookies out for the Cookie of the Month winner. Since it's officially Fall now and since school just started, Peanut Butter Cookies of some variety seemed appropriate. When it comes to cookies, my husband always wants chocolate involved and these Peanut Butter Chocolate Chip Cookies really fit the bill. I used milk chocolate chips to give them that classic peanut butter cup flavor and I added my own twist by throwing broken up pretzels in too - it all ends up being a lovely balance of gooey, melted chocolate, chewy peanut butter cookie with a hint of salty crunch. Da bomb with milk!
Wouldn't your family be thrilled to come home to a plate of these after a long day of work, or school?
Give them a try and let me know how they turn out!
Peanut Butter Chocolate Chip Cookies
1/2 Cup butter, melted
1/2 Cup creamy peanut butter (you can use chunky too, but you might want to increase the milk a tad as I find they turn out drier)
1/2 Cup packed brown suger
1/4 Cup granulated sugar
1 egg
1 TBLS milk
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
1 Cup unsifted flour
1 Cup chocolate chips (I prefer milk chocolate for these, but semi sweet or dark are lovely too)
3/4 Cup broken pretzels (or dry roasted, unsalted peanuts)
Melt butter in microwave in a large mixing bowl. Cream butter, peanut butter and sugar together until melted butter no longer separates from the batter. Allow to cool until you can comfortably rest your hands on the bottom of the mixing bowl. Add egg, milk & vanilla and mix well. Stir in baking powder and salt. Add flour and top with chocolate chips and pretzels - stir them all in together until combined.
Chill dough for 15 minutes. Preheat oven to 350 degrees. Scoop dough onto cookies sheets that have been lightly sprayed with non-stick coating or lined with silicone mats or parchment. Bake 10-14 minutes until edges are golden brown. Allow to cool on baking sheets for 1 minute, then transfer to wire racks to finish cooking.
Makes 2 1/2 dozen (plus).
Ciao!
