These pb-choco combo cookies are adapted from Gwyneth Paltrow's Grandad Danner's Favorite Peanut Butter Cookies, in her cookbook My Father's Daughter. Need I say more than pb-choco combo?
peanut butter cookies with semi-sweet chocolate chips.
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of Maldon sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup smooth peanut butter, at room temperature
1 cup firmly packed light brown sugar
1 organic large egg, at room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chips
1/4 cup granulated sugar (optional) for rolling
- Preheat oven to 350°F.
- Whisk together the dry ingredients in a medium bowl.
- In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla.
- Add the flour in thirds and stir until smooth. Fold in the peanut butter chips.
- Roll the mixture into golf ball–sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork.
- Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.
happy eatings & cheers!
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