Peanut Butter Chocolate Chip Cookies

Happy Diwali to all my Indian readers! I just celebrated my first ever diwali away from home, and it was actually a lot of fun, though ofcourse I missed family and friends a lot! But unless I manage to get a job, I'm only here for about a year, so I figure I can manage that :)



I actually did get some baking done a few days ago, but that's for the Secret Recipe Club, so I can't post it yet. In the meantime, I'm gonna post these amazing cookies that I've been meaning to for months. All these years, I didn't like peanut butter straight out of the jar, and assumed I wouldn't if it's baked into anything either! So I never really bothered to even try. But then, a really close friend requested some peanut butter cookies, he was feeling nostalgic about them, and after he described them to me, I decided I'd just make some, and give them all to him. I scoured the net, and ultimately landed on my favourite site, should have just gone there directly. Deb's recommendations always work for me :)

I just made them very sceptically, didn't have any hopes for them, I was just gonna taste one to quality check, and then pack them all off to him. Yeah.. I don't even know what I was thinking! Peanut butter is gooood! Now I finally get what all you guys have been talking about. The soft cookies, with delicious chocolate chips, were just divine. I ate quite a few of them.. had some friends come over, and before I knew it, the entire batch was over. Just like that. To date, my friends rate these cookies as one of the best things I've ever made. You MUST try them :)

Peanut Butter Chocolate Chip Cookies

Recipe from The Magnolia Bakery Cookbook{India | UK} via Smitten Kitchen


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 at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tbsp milk
1 tsp vanilla extract
1/2 cup peanut butter chips - I didn't have, absolutely fine without it
1/2 cup chocolate chips
For sprinkling: 1 tbsp sugar, regular or superfine


Instructions -

1. Preheat oven to 350 F [180 C]. Line two baking sheets with parchment.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
3. In the bowl of your mixer, cream together the butter and peanut butter till fluffy. Add in the sugars, and beat till well incorporated.
4. Add in the eggs, milk, and vanilla, beating between each addition. Fold in the flour mixture. Add in the chips.
5. Lay the sprinkling sugar out on a plate. Roll one tablespoon sized balls of dough in the mixture, then place on the cookie sheet, leaving quite some space for expansion. Using the tines of a fork, make the traditional criss cross indents, and bake for 10-12 minutes. These cookies are meant to be chewy, do not overbake them.