Friday, February 19, 2010
So sometimes in February you need a walk, but sometimes you also need cookies. Ever since Jamie at A Desert Fete made these babies I was hankering for some chocolate chip cookies myself, but more than just that...with the salty protein of peanut butter. I like my cookies with lots of nutty crunch, so I used crunchy peanut butter and added chopped peanuts, but to each her own. Inspired by Heather at 101 Cookbooks, I also replaced half the sugar with maple syrup.
In keeping with the spirit of balance between comforting indulgence and exercise necessary this time of year, I employed the glorious freezer trick: only baked off a few and stored the rest as a log of dough wrapped in a plastic bag in the freezer, ready to be sliced and baked next time I'm craving a salty and sweet treat.
Note: When I have baked these directly after mixing the batter, I have noticed them puffing up. However, I usually refrigerate or freeze them first and achieve perfectly flat cookies. Simply Recipes does advise chilling peanut butter cookie dough in the refrigerator for at least three hours to eliminate spreading or puffing. Chilling the dough also makes it easier to handle.
Peanut Butter and Chocolate Chip Cookies
1/2 cup butter (1 stick)
1/2 cup sugar
3/4 cup peanut butter
1/2 cup maple syrup
1 1/2 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped peanuts (optional)
Preheat oven to 350. Cream butter and sugar, beat in peanut butter, then syrup, then egg. Dump flour, baking soda, powder, chips, and nuts, and stir until combined. If time allows, chill in the refrigerator for three hours. Then, drop teaspoon sized balls of dough onto a greased cookie sheet. Alternately, form into logs after chilling and freeze for 30 minutes or up to a few months to slice and bake as desired. Bake for approximately 10 - 15 minutes. Makes about 30-40 cookies depending on the size.