Monday, December 27, 2010

Loaded Peanut Butter Cookies

I dug up this recipe a few years ago from the internet, and it officially became my Favorite Peanut Butter Cookie recipe ever. :) You get a triple whammy from crunchy peanut butter and PB chips. This is one of those cookies that taste better the longer they sit; in fact, I don't like them much until they cool completely. I found that it's easier to shape the cookies if you put the batter in the fridge for a while before baking and in between cookie sheets. Once cool, they will be slightly crisp on the outside and chewy on the inside. These cookies do not spread much when baking, so you can cram quite a few on a single cookie sheet.

Loaded Peanut Butter Cookies

2 c. crunchy peanut butter

1 c. margarine
1 c. sugar
1 c. packed brown sugar
2 eggs
6 tbsp. milk
2 tsp. vanilla
2 ½ c. flour
1 ½ tsp. baking powder
½ tsp. salt
2 c. peanut butter chips

Preheat oven to 375. In a large bowl, cream together peanut butter, margarine, and sugars until well blended. Beat in egg, milk, and vanilla. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart on ungreased cookie sheets. Press each ball with fork. Bake for 9 to 11 minutes on cookie sheets until edges are lightly brown. Let cool for 2-3 minutes before removing to cooling racks. Makes 10 dozen.

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