Monday, April 23, 2012

Best Peanut Butter Cookies Ever!


For those of you who follow my blog, you know that I have problems from time to time with high altitude baking since we live at almost 7000 feet here in Colorado Springs. Most of my cookies turn out fine, but every once in awhile, a cookie recipe will turn out a less than desired result... usually flat flat cookies. Such has been the case with my peanut butter cookies. However, not too long ago, I found this amazing peanut butter cookie recipe that works very well here in Colorado. Stock up on your peanut butter because this recipe calls for allot of peanut butter, but worth every bit. These cookies can be made with or without chocolate chips and they literally melt in your mouth... yum.



Peanut Butter Chocolate Chip Cookies
(makes 4-5 dozen)

1 cup butter, softened
2 cups smooth or chunky peanut butter
1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 tablespoons milk
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips (or peanut butter chips or both) optional

Preheat oven to 350 degrees. Combine butter and peanut butter in large bowl and beat until light and fluffy. Add the brown and granulated sugars and mix until well combined. Add the eggs and beat for 1-2 minutes, until light and fluffy. Mix in milk and vanilla. Add the dry ingredients and mix briefly. While there are still spots of flour, add in the chips and mix until well combined. Let cookie dough set for a few minutes to firm up. Scoop tablespoon size balls onto parchment lined baking sheets. Criss-cross with fork dipped in water. Bake for 10-11 minutes, taking care not to overbake in the slightest! Leave the cookies on the baking sheet for 2-3 minutes to firm before removing them carefully to the cooling rack. The cookies may look slightly underbaked, but will firm as they cool. 
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