I haven’t posted many recipes lately, but it’s not for lack of baking. In fact, I’ve been baking more than usual. This is because I’ve started baking almost exclusively in small batches. The goods get consumed faster, and I can move on to the next project.
However, I can’t always just halve or third a recipe. The math doesn’t mesh with my measuring cups. I’ve had to get a little creative, adjusting to my own tastes. The results aren’t always tasty, but sometimes I get it right. This is one of those times.
This is based off a peanut butter cookie recipe that my grandma gave me years ago. I’ve adjusted it many times since, but this is the first time I’ve reduced it. The regular recipe makes 48 delicious chewy cookies; however, my adjustments yield 18 sandy cookie with their own merits. They are reminiscent of store-bought cookies.
They aren’t perfect, but darn close. A couple more trials should get it there.
Chipped Peanut Butter Cookies
Oven Temp.: 350°
Approx. Bake Time: 12 min. per batch
Yields: 18 two-inch cookies
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
2 1/2 tbsp. butter, softened
1/3 c. peanut butter
1/4 c. sugar
1/4 c. brown sugar
2 tbsp. beaten egg
1 tsp. milk
1/2 tsp. vanilla
1/4 c. chocolate chips (optional)
1/4 c. peanut butter chips (optional)
- Sift flour, baking soda, baking powder, and salt together. In a separate bowl, cream the butter, peanut butter, sugar, and brown sugar, then add the egg, milk, and vanilla. Stir in the dry ingredients and chips.
- Scoop tablespoons of dough onto an ungreased baking sheet. For crunchier cookies, flatten with a spatula or fork. For softer cookies, leave the dough as balls/lumps.
- After baking, let stand on baking sheet for 2 minutes, then move to wire racks to cool completely.
Note: They are supposed to have both peanut butter and chocolate chips. I didn’t have any peanut butter chips, so I used all chocolate. It was too much. Stick with 1/4 cup, like the recipe says, even if you don’t have peanut butter chips. That’s what I get for making substitutions to my own untested recipe. However, I do think you could use all peanut butter chips.