Tasty Tools II – Peanut Butter Chocolate Chip Cookies
This month’s Tasty Tools event (hosted by Joelen) asked that we make something using a scoop. I love my scoops. I use an ice cream scoop to make cupcakes. Since I make so many cupcakes, my cookie scoop often gets neglected. I love using a scoop when I make cookies because it gives them all a uniform size and shape.
I saw this recipe come up in my Google Reader and it sounded perfect for our Beirut league. I figured a cookie was perfect because you can hold a beer in one hand and a cookie in the other. And the saltiness of the Peanut Butter would go with the beer.
As usual, the cookies disappeared and everyone seemed to love them. I’m glad I ate one before we left the house or I wouldn’t have been able to try them.
The recipe is from Jessica, who has an orange kitchen. I love when people are not afraid to use color in their house. Our house in Cincinnati had red, yellow, orange, green, and brown paint on various walls in the house. I loved it.
Peanut Butter Chocolate Chip Cookies – from Jessica – original recipe from the Magnolia bakery cookbook – makes about 36
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar – I omitted this1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (I used milk chocolate peanut butter swirl chips)
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How awesome that you were on Leno! Are we allowed to ask what you were on for? I love your list and am raising two hands to vote for the Brownie Mosaic Cheesecake. I made it last fall (http://www.browneyedbaker.com/2008/10/11/brownie-mosaic-cheesecake/) and it is simply to die for. You won’t be sorry!!
Um yeah, totally meant Letterman. ::slaps forehead:: I’m sleepy 😉
What a cool blog event! I wish I had known about it before today, so I could participate. Is it a monthly thing? If so, I’m definitely in next time!
Michelle – I was the co-captain of a Rube Goldberg team (think of the game mouse trap but on a HUGE scale) in college. In 2003, Purdue won the national competition and they got us on the Letterman show. I was the “spokesperson” for the team and we had our machine on stage. It was an awesome experience. I’ve been trying to find pictures, but that was pre-digital camera for me so I can’t find any…
Annie – I believe it is a monthly event. I think she started it in May…
Thanks for the link to my site! I hope you try out the Chocolate Goat Cheese Truffles if you are a goat cheese fan. They were so delish.
yay for the best bookmarks ever! we have similar taste i guess bc i got some great ideas from this post and i’ve done some on your list. two quick notes on these bookmarks:
1) do the bagels at smitten kitchen. the cinna. raisin rock and it’s so rewarding to spend that much time and yield awesome results. i’m a new baker and it wasn’t very hard to do. definitely add the maple syrup or molasses to the water when you boil the bagels. dole makes plump raisins and they rock.
2) billy’s cupcakes will be your answer to vanilla cupcakes forever! i had issues with overflow so i’d reduce the baking powder from 3t (=1T) to 2.5 tsp.
Thanks for the tips Sweetie
OMG thanks for the shout-out!!! 🙂 where the HECK have i been!?? i’ve seen your facebook status updates and i never realized they were from YOUR blog!!! they are awesome! i’m SO proud of you!!!!!!!!!!!!!!!!!!!! talk soon!!! love, WALKER
ps: i have some pics, i’ll get them scanned. 🙂