Tuesday, February 8, 2011

Peanut-Chip Cookies

  • 1 3/4  cups  all-purpose flour
  • 1  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/2  cup  peanut butter
  • 1/4  cup (1/2 stick)  unsalted butter, softened
  • 1/2  cup  packed light-brown sugar
  • 1/4  cup plus 1 tablespoon  granulated sugar
  • 1/4  cup  fat-free milk
  • 1    egg
  • 1  teaspoon  vanilla extract
  • 1  cup  chocolate chips
  • 1/4  cup  finely chopped peanuts
Heat oven to 350 degrees F.
In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy. Add brown sugar and 1/4 cup of the granulated, and beat 2 minutes. Beat in milk, egg and
vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2-inch round, making a crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
Bake at 350 degrees F. for 10 to 12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.

Recipe courtesy of Family Circle magazine.

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