The trick to cookies, before I write the recipe is to under cooke them. You think they look like they are done but not brown enough, you better pull them outta that oven! A crisp, over cooked cookie is sub par, and folks, here on Bargain Bites, we are way cooler that that!
Peanut Butter Chocolate Chip "Cakies"
What You Need:
3/4 cup Packed Brown Sugar*
3/4 cup Sugar*
1 1/2 sticks Butter (room temp and no you cannot microwave it to soften it)
2 tbsp Vanilla Extract (if you are using the cheap stuff)
1/2 cup Peanut Butter
3 tbsp Chocolate Milk (you can use regular of course!)
1 bag Milk Chocolate Chips
1 tsp Baking Powder
1/2 tsp Baking Soda
3 cups Flour**
*Diabetic/Low Sugar: Buy Splenda or generic substitute (need 1 cup)
**Gluten Free All Purpose Baking Flour Also Works!
Pre-Heat the oven to 350 degrees Fahrenheit. Cream together the Butter (room temperature), sugar, and pinch of salt, adding the eggs, vanilla, and chocolate (or regular) milk. Next fold in the peanut butter. Slowly stir in the flour, baking soda and baking powder. The last think we do, fold in the chocolate chips. I like to chill the batter for an hour, but you do not have to. I also had made ginormous cookies for work, you also do not have to!
Bake for 8-10 minutes, again when they are light light brown, pull them out. They will even be soft to scrap off the pan, let them sit a minute, then transfer to cool. Over baking makes them crisp, under baking will keep 'em gooey even after cooling. Just right-- light light brown bottoms, hardly different than the tops of the cookies in color, soft centers, and definitely a yummy flavor!
I hope everyone gets this!