Last night Blue House was hopping with activity and the creative juices were flowing through every room. I went for MakersMeet — the drop-in, crafty evenings where you bring a project you're working on, start a new one or just hang out with a lovely group of creative people. (Did you know that MakersMeet is now every Wednesday evening?) There were also two workshops going on and you could just feel the energy in the air.
With the weather turning a bit chilly and skies getting dark a bit earlier, this meet-up is a welcome addition to my weekly schedule. I find myself looking forward to these evening immensely and coming away feeling like I actually got something done. It's inspired me to bake more cookies because I know crafty types are sure to be pleased with a sweet treat. And even if you're not in the area to take advantage of Blue House, I'm thinking of you, too, when I bake these!
Last week I made delicious Chewy Ginger Chocolate Chip cookies. This week — at the boy's request — I tried out a peanut butter cookie. The recipe comes from Smitten Kitchen (who adapted it from the Magnolia Bakery Cookbook). It produces a delicate cookie with a crisp exterior that's just perfectly chewy on the inside. They even have the criss-cross on the top that to me immediately says "peanut butter cookie." The recipe calls for peanut butter chips, but I didn't want to make an extra trip to the store so I put in more chocolate chips as well as some chopped peanuts. I used creamy all-natural peanut butter and was worried it would make the cookies dry or not peanut-y enough, but I think the extra chopped peanuts helped and they came out perfectly peanut-y. I do plan to try them with the PB chips soon though.
Peanut Butter Chocolate Chip Cookies
Recipe from Smitten Kitchen
Makes 4 dozen.
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 (smooth or chunky)
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 350ºF. 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 smooth and 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 on a plate. Drop by rounded teaspoonfuls into the sugar and roll gently before placing onto ungreased cookie sheets about two inches apart. 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 1 minute, then remove to a rack to cool completely.
I think for the next MakersMeet I may try out a savory snack since I usually don't have time for dinner first. Suggestions or requests, anyone?