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Peanut Butter Chocolate Chip Cookies
Sunday, 8 April 2012 | posted by Simply bakes

The perfect one
Peanut Butter...Chocolate Chips...Slightly Cracked tops...Warm centre...crispy outside...
is exactly what describes this cookie. There are many nights when i scroll through baking posts and have a sudden impulse to try out the recipe. This is no different. I was looking for a recipe for a peanut butter blondie, just to admire its fudgy and gooey centre. Out of nowhere appears this recipe right before my very eyes and i decided that i had to try it. 
Whip the butter and the sugar till light and creamy
Have i told you how i started baking? Well i was home alone and really hungry, craving for something sweet.  As i surveyed my pantry and took a mental note of what little i had in the fridge, i began searching for recipes on youtube. It was then i came across peanut butter cookies which only needed peanut butter, eggs and sugar. After that 'success' (for a beginner), was when my baking endeavor began.
Cookie dough fit to feed the Queen
Of the many times i tried making peanut butter cookies, i always end up with flat, soft cookies. Bleah:( So when i saw this recipe, i mmediately saw the potential it has in tranforming into a satisfactory cookie i had i mind. Crispy on the outside and a bit cakey in the middle. Crunchy with the nuts, cracked on top, has a good height and loose such that it melts in your mouth. hahaha.
Amazing.
These cookies are fabulous and what could go wrong with chocolate and peanut butter? Go to your kitchen now and i swear you wont regret it:D

Peanut Butter Cookies
makes 40 regular sized cookiesAdapted from the Magnolia Bakery Cookbook/smitten kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used smooth PB)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips(I substituted this with a handful of toasted chopped peanuts which really added to the texture!)
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.



With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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