It’s a cold and rainy January day here in Alabama so I decided to bake a batch of my families favorite peanut butter cookies to brighten the day! They’re easy, delicious and everything you need! The smell coming from the oven is enough to cure anybody’s winter blues including these guys!
Now, if I could only keep them from knocking on the back door!
Chunky Chocolate Peanut Butter Cookies
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup chunky-style peanut butter
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup chopped reese's peanut butter cup
- Preheat oven to 350 degrees.
- Combine all-purpose flour, baking soda, baking powder, and salt. Set aside
- In a large bowl, beat butter and the peanut butter until fluffy (I use Jif chunky peanut butter).
- Add the sugars and beat until smooth.
- Add the egg and blend well.
- Add the milk and vanilla. (I've used everything from whole milk to Soy or half and half. Nothing seems to mess these cookies up!)
- Slowly add the flour mixture and blend thoroughly.
- Scoop rounded tablespoonfuls onto ungreased cookie sheets. The cookies will spread so allow several inches between them for expansion.
- Give them a tap with your palm before placing in the preheated oven.
- Bake approximately 10-15 minutes. During the last couple of minutes of baking, press them with a fork or slotted spatula. Do not over bake. They may appear underdone, but they're not. Allow the cookies to cool on the sheets for a few minutes before removing them to cool completely on a cooling rack.