Yesterday, my God Sister, Calix, came over to visit my little family before we move back to Sacramento, which will be on July 12th. I had baked white chocolate chip macadamia nut cookies and she baked peanut butter chocolate chip the night before so we exchanged goodies! Her cookies were very delicious, but although they were soft I wanted them to be a bit more chewy. Since I am moving, I want to try to use as much ingredients from the fridge as possible. I had a 1/2 cup of peanut butter left in a jar so I decided to make more peanut butter cookies. Here’s the link to the recipe my sister used. If you like soft cookies but don’t care for the chewiness this recipe is for you! However, if you like a chewy cookie try my recipe below.
Soft & Chewy Peanut Butter Cookies
1/4 cup butter, softened
1/2 cup peanut butter
1/4 cup + 2 tablespoon white sugar
1/4 cup firmly packed brown sugar
1 + 1/2 teaspoon milk
1/2 teaspoon vanilla extract
1/2 cup + 2 tablespoon all-purpose flour
1/4 teaspoon baking powder
pinch of salt
1/3 cup milk chocolate chips (optional)
Beat together butter and peanut butter until well combined. Add sugars and beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth. Add flour, baking powder, salt and mix just until blended. Roll balls of dough in white sugar before placing on an ungreased baking sheet. Bake at 350 degrees F for 12 to 14 minutes. Do not over bake, they shouldn’t get brown. They’ll look a little puffy and undercooked but they’re not! Let the cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.
Makes about 16 cookies