|batch #2 (see "final thoughts" below)|
2 cups all purpose flour
1 cup white sugar
1 cup firmly packed brown sugar
1/3 cup milk*
1 tbsp vanilla
2 tsp baking soda
1 cup peanut butter*
bakers chocolate* grated (optional)
Tip: I only eat Adams peanut butter because it's the best! It's all natural and comes in crunchy and smooth. I used the smooth and believe Adams is the secret to excellent pj cookies.
I also used skim milk for this recipe because that's all I had. I don't imagine it would make too much of a difference which fat content you use.
I decided to grate in some bakers chocolate to see if we could even taste it. Guess we'll see!
2. In a large bowl, mix together all the ingredients.
3. Spoon onto a cookie sheet and bake on middle rack for 7-8 minutes. You can use a fork to pat them down and to make that criss cross mark. I just used my hands to press down to save time.
|There were 2 casualties before this photo...|
|They came out really thin.|
Final ThoughtsThese came out really thin. They bled out quite a bit so next time. For the photo at the very top of this page, I left the dough as little balls. They came out thicker. Once the cookies cooled, they were slightly crunchy - reminding me of the texture of gingersnaps but less 'snappy'.
The cookies aren't bad and definitely are peanut buttery. My other pj cookie recipe with eggs is better, I think. But this will hit the spot if you're craving late night cookies or are too lazy to go to the store like us.
Just in case anyone's wondering, I didn't taste any of the bakers chocolate. So don't bother with it.