The first best part about the "American" version is that there is no roasting/grinding involved. The second is that you can have two different types of cookies by swopping smooth peanut butter with the chunky version (for more texture). These cookies are slightly crisp on the outside and chewy in the center. Exactly how I love my cookies to be. Guess the kids will probably ask for a glass of milk to go with a cookie!
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon powder
1/2 cup unsalted butter, softened (113g)
1 cup peanut butter at room temperature (I used smooth version)
1/2 cup caster sugar (sugar has been reduced)
1/2 cup brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips (Reese version)
1/2 cup chocolate chips
For rolling:: 2 tablespoon sugar, regular or superfine
1) Preheat oven to 180C. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
2) 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 in two portions and beat thoroughly. Stir in the peanut butter and chocolate chips.
3) Place the sugar for rolling in a separate plate. Drop rounded teaspoonfuls of the dough into the sugar, then onto ungreased cookie sheets, leaving about 3" between each for expansion. Using a fork, lightly indent across the dough ball with a 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. (I baked mine for 12 minutes).
4) Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.