Peanut Butter Milk Chocolate Cookies

No cookie countdown would be complete without a peanut butter cookie recipe. Peanut butter cookies with their crosshatched surfaces are about as ubiquitous as chocolate chip cookies, and as a peanut butter fiend I have to say I like them almost as much. I anticipate one day finding a p.b. cookie that can hold a candle to my beloved chocolate chip cookies (to be seen later in the countdown) but so far I am still on the hunt. That is not to say that today’s recipe is anything less than tasty, in fact they are already halfway gone and I pulled them from the oven a less than 24 hrs ago. 

As you may have noticed I made few changes to the standard cookie. I decided to forgo the traditional fork imbued decoration and added in some milk chocolate chips. I also played around a tiny bit with the shape which in all honesty was a complete accident. You see I figured that p.b. cookies would behave like drop cookies and spread out once they entered the oven, but as it turns out pressing them with a fork not only provides them with eye catching decor but also serves a practical function of shaping them. So for the first batch I ended up with bulbous cookies and for the next batch I had wider more traditional looking ones having flattened them with the bottom of a glass. Each version tastes good the only difference being that the chunky cookies are a tad more chewy than their leaner counterparts. 

So without further ado here is the recipe. Be sure to down these with big glass of calcium rich milk to round out these protein packed bad boys (relative to other cookies of course). Enjoy!

Peanut Butter Cookies 

  • 1 cup peanut butter
  • 1/3 cup butter, softened
  • 3 tablespoons plain fat free yogurt
  • 1/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto a cookie sheets. Press each ball once with fork tines.

Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.

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