Sunday, May 23, 2010
These cookies are the third type of cookie that I made for Shavuot and the only thus far unblogged recipe. So here it is. There's not much to say about these plain, humble looking cookies except to say that the twist of adding milk chocolate chunks adds something special to it. I chilled the dough overnight, as the dough requires chilling to render it scoopable, and overnight fit better into my baking schedule than a three hour time block did. I dont think the cookies suffered a drop. I made them into smaller cookies and came out with a larger yield than just the 24 cookies the recipe states. Based on the size of my cookies, their cookies must be huge! Im happy with these. As far as the three types of cookies go, these were the last to be finished, but were definitely appreciated by peanut butter lovers.
Peanut Butter Cookies with Milk Chocolate Chunks
1 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 cup butter or margarine, softened
1 cup sugar
1 cup dark brown sugar
1 tsp vanilla
1 cup creamy peanut butter
6 ounces milk chocolate, coarsely chopped
Place the margarine and sugars in a bowl.
Beat until fluffy, scraping down the sides of the bowl as needed.
Add the eggs one at a time,
beating until smooth after each addition.
Add the vanilla and peanut butter and beat just until incorporated.
Looks kind of silky at this point.
Add the dry ingredients,
and the milk chocolate chunks at once (I like to add at the same time to prevent overmixing),
and beat until a soft dough is formed. Chill at least three hours or overnight.
This is the nice, firm, chilled, scoopable dough.
Preheat the oven to 375. Line baking sheets with parchment. Scoop cookies and place at least an inch and a half apart on the prepared baking sheets. Push down on the dough balls to make a flat circle. Bake cookies for 10-12 minutes, rotating half way through the bake. Remove from the oven and let cool on pan for 5 minutes. Using a spatula, transfer to a wire rack to cool completely. Feed to hungry girls.