Friday, December 25, 2009

Peanut Butter Cookies for the Dark Side

This is my second installment of "Cookies for the Dark Side."

Peanut Butter Cookies for the Dark Side

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, room temperature
3/4 c smooth peanut butter at room temperature
1/2 c sugar
3/4 c lightly packed dark brown sugar
1 large egg, at room temperature
1 tbs milk
1 tsp vanilla extract
8 dark Reese's cups, coursely chopped

In medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl beat butter and peanut butter until fluffy. Add the sugars and continue beating until fully mixed. Add egg, milk, and vanilla extract and beat well.

Mix in half the flour mixture until combined, then fold in remaining flour and beat until well combined. Fold in Reese's. Cover batter with plastic wrap (leaving no air in between) and chill dough 24-36 hours.

Preheat oven to 350F.

Roll about a tablespoon of dough at a time into 1 to 1 1/2" balls and place onto ungreased cookie sheets, leaving a couple inches of space between drops for expansion. Lightly press each cookie with either a fork (making those ubiquitous criss-cross marks), back of a spoon, or your fingers.

Bake 8-10 minutes (they will look underdone, but this is important in making a soft cookie!).

Cool cookies on cookie sheet a few minutes before transferring to another surface. Keep cookies flat at least 15 minutes so that they retain their shape. Makes 24-32 cookies, depending on size and how much raw dough is eaten ;).

1 comment:

  1. Mmm, PB and chocolate, one of the sexiest food couples ever.