They’re not pink, but they are peanut butter!
I’ve posted a peanut butter cookie recipe before but these peanut butter cookies are extra special! They’re chewy but with a crispy exterior and filled with chocolate chips they’re oh so delicious! The original recipe calls for 1/2 cup of peanut butter chips but I didn’t have any on hand and I used 1/2 cup milk chocolate and a half cup semi sweet chips.
Peanut Butter Cookies recipe from Smitten Kitchen, originally adapted from the Magnolia Bakery Cookbook
- 1 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter (smooth or chunky works)
- 3/4 cups sugar
- 1/2 cup packed light brown sugar
- 1 lrg egg, room temp.
- 1 tbsp milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup chocolate chips
- 1/4 cup granulated sugar (for rolling cookies)
Preheat the oven to 350 degrees and line baking sheets with parchment.
Combine flour, sal, baking powder and baking soda and set aside.
In a large bowl, beat butter and peanut butter until light and fluffy. Add both sugars and continue to mix until smooth. Add the egg and mix followed by the vanilla and the milk. Add the flour mixture and beat well until all the flour has been combined. Stir in the chocolate chips.
Drop dough by rounded teaspoonful into the sugar and then onto the parchment lined baking sheet. Flatten slightly with a fork. Bake 10-12 minutes until the edges of the cookies are just beginning to turn light golden brown. The cookies will appear to be a bit underbaked….this means they’re perfect!
Let cookies cool slightly on the sheet before removing to a wire rack to cool completely.
If you’re looking for something PINK
head over to Blooming on Bainbridge for
some awesome inspiration and
a week full of pink inspired giveaways!