Kiersten’s Blog

Melissa gave me a recipe for these really yummy peanut butter cookies.  I think I’m a pretty good cookie maker but I haven’t been able to master peanut butter cookies.  They always turn out too crunchy for my taste.  I love a soft cookie.  This recipe was just the ticket.  I’ve made this recipe a couple of times but yesterday I tried a new twist to it.  Since going off dairy, I’ve tried to not even use dairy in my baking.  I didn’t have a suitable substitute for butter.  I guess I could have used shortening or margarine but shortening didn’t sound good and I don’t have any margarine.  In lieu of butter this time, I used a mashed banana.  I also substituted white flour for freshly ground wheat flour.  I had to use a little more flour than the recipe calls for.  I was a little worried that they would turn out bad but I was pleasantly surprised at how good they are.  Sure, they’re not the best cookie I’ve ever eaten, but they’re pretty darn good.  You can definitely taste the banana.  It gives them kind of a unique flavor.  So without further ado, here’s the original recipe:

Peanut Butter Cookies

Adapted from the Magnolia Bakery Cookbook

11⁄4 cups all-purpose flour

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

3⁄4 cup plus 1 tablespoon (for sprinkling) 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 peanut butter chips

1⁄2 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. In another 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 the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, but do not overly flatten cookies. 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.

I’ve never used peanut butter chips and chocolate chips in them.  I’ve only used peanut butter or nothing.  Also, I don’t always roll them in sugar.  That’s just too much work for me.  Plus, who needs all that sugar?  Not me.