Tuesday, November 1, 2011


1 3/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup + 1 tbsp granulated sugar
1/4 cup milk
1 large egg
1 tsp vanilla
1/3 cup mini semisweet chocolate chips
1/4 cup finely chopped peanuts

Preheat oven to 350 degrees.

In a medium bowl whisk the flour, baking soda, and salt together; set aside.

In a large mixer bowl beat the peanut butter and butter together on medium speed for a couple of minutes until creamy.  Add the brown sugar and the quarter cup of granulated sugar; beat 2 minutes.  Beat in the milk, egg, and vanilla.  Beat in the flour mixture just until combined.  Stir in the mini chips and the peanuts.  Cover dough and refrigerate for 15 minutes.

Roll 2 teaspoons of dough into a ball for each cookie.  Place balls 2-inches apart on the cookie sheets.  With a fork, flatten each ball into a 1 1/2-inch round cookie, making a criss-cross pattern on top.  Sprinkle a small amount of the remaining tablespoon of sugar over each cookie.

Bake at 350 degrees for 10 to 12 minutes or until lightly browned around the edges.  Allow to cool on the cookie sheets 1 minute then remove to wire racks to cool completely.

Yield: 60 cookies
Approximate 50 calories per cookie.

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