God, why do these have to be so good? Also, if you make these and you are a dough taster, the dough tastes awful but the finished product is good, good, good. From Love and Olive Oil Peanut Butter Chocolate Chip Cookies Makes: Not enough (approx. 4 dozen). Ingredients 1¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter or margarine, softened 1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery) ¾ cup plus 1 tablespoon (for sprinkling) sugar ½ cup firmly packed light brown sugar 1 large egg, at room temperature 1 tablespoon milk or soymilk 1 teaspoon vanilla extract ½ cup peanut butter chips ½ cup chocolate chips Directions 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 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 (if you happen to get so excited about these cookies that you forget this step *cough*likeme*cough* not all is lost. actually, nothing is lost at all), 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. Enjoy! -Annie
View Separately

God, why do these have to be so good? Also, if you make these and you are a dough taster, the dough tastes awful but the finished product is good, good, good.

From Love and Olive Oil

Peanut Butter Chocolate Chip Cookies

Makes: Not enough (approx. 4 dozen).

Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter or margarine, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk or soymilk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

Directions
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 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 (if you happen to get so excited about these cookies that you forget this step *cough*likeme*cough* not all is lost. actually, nothing is lost at all), 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.


Enjoy! -Annie