|Right out of the oven|
Let me start off by saying that I am really kicking myself for not taking a better picture of these cookies, because they were beautiful. Somehow, I remembered to take a picture before going into the oven, and just out of the oven, but didn’t put any on a plate and take nice ones. Oh well, even though I don’t have a good picture, these are just too good not to share.
I got this recipe from a fabulous baking blog, Dyln. LOVE this blog, and these cookies. In fact, these cookies looked so delicious to me, that I saw them, and promptly made them, at 9:30pm, thus the lack of good pictures.
I have to admit, I had never put molasses into a peanut butter cookie, and it sounded so strange to me that I contemplated leaving it out, but I’m so GLAD I didn’t. The molasses really gives these cookies a depth of flavor that is just amazing.
Here is the recipe. I changed it just a tad to accommodate what I had in my pantry.
2 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 cup crunchy peanut butter
1 & 1/2 cups packed light brown sugar
2 tablespoons molasses
2 teaspoons vanilla
1 cup milk chocolate chips [or coarsely chopped milk chocolate]
In a bowl, whisk together the dry ingredients and set aside,
In the bowl of a stand mixer [you can use a hand mixer if you like], cream the butter and peanut butter together. Add the sugar and beat until light and fluffy. Add the molasses and vanilla and then the eggs, one a time. Beat at medium speed for several minutes, until very light.
Add the dry mixture and chocolate, and beat until well combined.
Chill for about an hour or so. Drop by teaspoonfuls [I used a medium cookie scoop], onto parchment or silpat lined baking sheets, and bake i n a preheated 350 degree oven for about 10 minutes. They should still be quite soft when you take them out. Cool on the pan for a couple minutes, and then finish cooling on a rack. Makes 3 dozen cookies