All content copyright Katrina Hall 2008 through 2017

Saturday, January 16, 2010

salted peanut butter & milk chocolate chip cookies


Our hearts go out to Haiti at this terrible, terrible time. Please consider making a donation to Doctors without Borders or Boston-based Partners in Health. Thank you.

This is one of my favorite cookies - and how can you miss? Crunchy peanut butter, milk chocolate, and flaked sea salt are a wonderful combination! They're a very sturdy cookie, and not as moist as my oatmeal cookies, but they hold up well in lunchboxes - and the car, so I'm not complaining at all.
If you want to make them even more peanutty - add a half cut finely chopped "party peanuts".
Adapted from a 1992 Martha Stewart Living recipe:
To make about 20 cookies:
1 stick unsalted butter, room temperature
1 cup packed brown sugar
1 extra-large egg
1 t. vanilla
3/4 cup chunky peanut butter
1/2 c. finely chopped party peanuts (optional)
1 cup milk chocolate chips
1 1/2 cups King Arthur all-purpose flour
1 t. baking soda
flaked sea salt
In mixer bowl, cream the butter and sugar well.
Add the egg and mix until creamy, then add the vanilla.
Add the chunky peanut butter, the peanuts, and the chocolate chips.
Add the flour and baking soda and mix until combined.
On two baking sheets fitted with parchment or foil, pinch off pingpong ball sized pieces of dough and roll into balls. Place balls on cookie sheets, 2 " apart.
Place cookie sheets in the fridge for an hour.
After the dough has chilled, preheat oven to 350F.
Remove cookies from fridge and sprinkle a few flakes of salt on each one.
Baking one sheet of cookies at a time in upper third of oven, bake for around 15 minutes.
Repeat with second sheet of cookies.
Cool on cooling rack.
Devour.
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What I'm reading: The Points of My Compass by E.B. White and oceany blueish-greenish paint chips from the paint store for the walls, and Farm Red for the front door.

4 comments:

Barb said...

Ooooh! These look so good (wasn't it Cookie Monster that said, "I love cookies!? Me too!)

Are you painting your house? Inside? (must be 'cuz it's too cold to paint outside. duh!) A lot of work, but very rewarding in the long run.

katrina said...

Loooove these cookies (obviously) and I've eaten far too many of them , Barb!
I'm mulling about painting. Thinking the front door should be barn red, but, as you said, it's too cold to paint it, so I'm casting a critical look at some of the old walls and woodwork. We all need color in January and February!

Kate said...

Hi Katrina,
I am going to set out making these cookies (hopefully, today) and was wondering if you used natural peanut butter for this recipe. It is what I buy, but sometimes recipes are looking for the hydrogenated type and it throws the recipe off.
Thanks for the inspiration!!
THese will have to go into the freezer because I am a cookie monster myself!!
Although.....frozen cookies are pretty tasty too....

katrina said...

Hi Kate - I can totally relate to raiding the freezer for cookies! I have used both natural chunky peanut butter, and when I didn't have that, used smooth Skippy with the addition of the finely minced peanuts. I would suggest just keeping an eye on the dough if you've had problems in the past. Is it firm enough to roll? Is it too sticky? Is it too dry? Sometimes eyeballing the problems as they present themselves saves your recipe - and delicious cookies, as well.