There are nights when I just randomly make something for no particular reason. Yesterday, after work, I took a power nap and woke up craving peanut butter cookies. I mentioned it to Ben and then just passed it off and didn’t do anything to satisfy my craving. About an hour later, Ben asked me, “aren’t you going to make peanut butter cookies?”
Well, since I now wasn’t the only one craving peanut butter cookies, I felt it was justifiable to make some. But, I wanted to search for a new recipe to try and came across this one at Smitten Kitchen. I thought I had all the ingredients, however, I was minus two (chocolate chips and peanut butter chips). Fortunately, I found an opened bag of mini M&M baking bites that we had leftover from our Ugly Christmas Sweater party and used those in place.
These turned out excellent! I usually do not roll my peanut butter cookies in sugar before baking, but now that I’ve done it, it’s a must. It’s so delicious to have the extra sugar and also creates an indulging appearance. These cookies are soft, yet with a little bit of a crispiness on the outside. Just how I like them!
Peanut Butter Cookies (adapted from Smitten Kitchen)
1 1/4 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 (I used smooth, but you can use chunky)
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
3/4 cups mini M&M baking bites
For sprinkling: 1 tablespoon sugar, regular or superfine
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 the M&M’s. Place sprinkling sugar — the remaining tablespoon — 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 criss-cross 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.