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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, January 28, 2011

Peanut Butter Milk Chocolate Chip Cookies

The following recipe is the kind of cookie that kids beg for in their lunchboxes. They're chewy and full of chocolate chunks; absolutely perfect with a glass of cold milk. I think I "taste-tested" a cookie from each batch I made, and was too full to eat dinner.....

This recipe comes from Baked: New Frontiers in Baking, you may recognize the name Baked as you follow T and the Baked Sunday Morning Group on our blog. This book is definitely another must buy, with incredible recipes, directions, and tips. These cookies live up to the Baked name and deliver in flavor and texture.

Peanut Butter and Milk Chocolate Chip Cookies
from Baked: New Frontiers in Baking

1 3/4 c. all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 c. unsalted butter, softened
1 c. granulated sugar
1 c. firmly packed dark brown sugar
2 large eggs
1 tsp vanilla extract
1 c. creamy peanut butter
6 oz. milk chocolate chunks (the book is very adamant about using milk chocolate)

Preheat oven to 375

Sift together the flour, baking soda, and salt, set aside.

Add the butter and two sugars to the bowl of an electric mixer. Beat until fluffy. Add eggs one at a time, this should be light and fluffy. Then, add vanilla and peanut butter mixing only until incorporated.

Using a spoon mix in chocolate chunks trying to not mix too much. (Here the book suggests putting the dough in the fridge for 3 hours, I didn't do this, but only because I totally missed that step and didn't have all day).

Using a cookie scoop (equivalent of a tablespoon) drop them onto a cookie sheet leaving a few inches as these will spread. I baked about 6 at a time because I didn't have enough space on my cookie sheet and it only took about 6 1/2 - 7 minutes total, turning the pan half way through.

Place on a wire rack to cool before storing.




Shelley said...

I've been eyeing this recipe. Glad to know they're as delicious as I imageined. Must make a batch soon!

Nina said...

These look wonderful. Can't wait to try these. I can't get enough of the Baked recipes..there are so many good ones!

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