PB cookies

Tonight I started baking at 1 am because our cleaning lady is coming in the morning and I'm not allowed to bake or make a mess after since my grandparents will be visiting.  This post will have to remain delayed until the gift is received...I made these peanut butter cookies for my friend London, and plan to send them to her for her birthday.  I made two different batches.  The first with chocolate chips, and the second recipe seemed really easy (it didn't call for any flour) so I decided to go ahead and make them too.  They seemed kind of plain just by themselves, and I saw I had leftover white chocolate reeses from my peanut butter surprise cookies so I decided to dress them up and put these on top.  The first recipe was a sweet peanut butter cookie because you could really taste the sugar, but in a good way.  And the cookies without flour were really moist.  Overall, a good late night/early morning baking session.

Peanut Butter Cookies

from Smitten Kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used Skippy Super Chunk)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

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 and chocolate chips. Place sprinkling sugar — the remaining tablespoon — 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 crisss-cross 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.

Cool the cookies on the sheets for several minutes, as I found it took a while for them to completely set and not break apart from being moist and fragile.

(Pre-Reese's cup)

Flourless Peanut Butter Cookies

Adopted From Bonne Vivante

1 cup chunky peanut butter 1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar) 1 egg 1 teaspoon baking soda

Preheat oven to 350 degrees F. Grease a baking sheet and set aside.

In a mixer combine all ingredients and beat.  Roll dough into walnut sized balls and create a cris-cross pattern with a fork.   Bake for 10 minutes, until lightly browned.  Then remove from oven and press a reese's cup into the center.  Put back into oven for 2 minutes to let the cups slightly melt.  

Remove and cool.  Let them set for a while, because the lack of flour makes them more delicate and more likely to break during transportation.

(Finished product)