In Which I Make Louis Some Peanut Butter Cookies

So yesterday when I made the chocolate cookies, Louis, my brother, asked if I could ALSO make some peanut butter cookies. I said no way Jose. I thought, "I'm starting a blog and they can't think I'm the type of person to eat two whole batches of cookies in one day." But, hell I decided make them today. Being a new day and all...

I don't know many people who love peanut butter as much as me. I dollop it on bananas, mix it with yogurt to make dip, eat it in sandwiches, spread it on crackers, and sometimes when I'm feeling "healthy', I eat it with a spoon from the jar because that way, theres no carbs. Some people would call me a health freak ;)

My mom works for the Peace Corps as a doctor and she comes into contact with a lot of young, homesick, American young adults. She says that other Peace Corps doctor from other countries don't understand the American obsession with Peanut Butter. I didn't mention this because I know why we all love peanut butter, but just think about it. We really do. And other people notice. 

The cookies I present before you, sadly only readily available to you picture form, are one of the most reliable recipes I have for really awesome cookies. They have a fine crumb for peanut butter cookies and they crumble and go really well with a glass of milk (but to be quite honest, what cookies don't go well with a glass of milk). Anyways, these cookies are crispy and crunchy but also soft when you get to the middle. They make your whole house smell like nutter butters, except better. See? (I'm proving to you that I am still American ish...I know what Nutter Butters are). 

Louis just came into my room, half-eaten cookie in hand, said "these are pretty good", then walked out. Glad I could help, Lou. 

Before this blog progresses any further, I'd like to just explain my deep admiration for Deb Perelman, author of the Smitten Kitchen Blog. I've been reading her blog practically every day from the moment I found it and I've baked almost every recipe for cookies and cakes she has on her website. 

Right before we moved here, I received a copy of her cookbook. It was the only cookbook I was allowed to bring with me. I spent countless extremely bored hours cooking from that book. This recipe is one of many I'm sure that will appear on this blog that are adapted from her amazingtastic blog.

Peanut Butter Cookies

These cookies contain chocolate, not normally a key ingredient in peanut butter cookies, but trust me, don't leave it out. 

Ingredients
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 (Chunky or smooth it really doesn't matter. I used a half cup of each)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips (or favorite chocolate chopped up)
1 1/4 cups all-purpose flour
For sprinkling: 2 Tablespoons sugar

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 chocolate chips. Place sprinkling sugar — the remaining tablespoons — on a plate or a small bowl. Roll Tablespoon sized ball of dough in the sugar then drop onto parchment-lined baking sheet. Using a fork, lightly indent with a crisss-cross pattern. 

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