Another Cousin of Reese’s Perhaps?

 Just a repost from day 6/365 of multiply blog. Let’s make this my kick off, just to jumpstart and keep the food blog going.

My baking and my brother’s photography; a team we perfectly are when food is concerned.

Peanut butter cookie recipe I got from Smitten Kitchen’s food blog site. Also, one of the site I frequent when I have the free time. Just learned a valuable lesson this year! Good recipes are mostly found and confirmed in the internet! Internet is my best friend now. Here is what you do when you want to find really awesome recipe of a particular dish you have in mind: don’t search in search engines! Make sure you have one commendable food blogger at hand, and mostly their site provides a recipe index and you can find it there. The great thing about it is they have a lot of readers and most of them try the recipe and comment how the recipe turns out for them. Now, you already know if the recipe is good as otherwise suggested by strangers, BUT take note that these are reliable people. They are the worst critics and they have no shame in commenting if the recipe just didn’t cut it for them.

Good thing this bingo recipe is raved by more than hundred of readers. Never saw one negative comment and here we are, a successful, scrumptious final product!

Smitten Kitchen’s Peanut Butter Cookie

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 (I used the chunky kind)
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 (if you get a chance to hold of these, otherwise, optional)
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Prepare three bowls.

Bowl 1: The dry ingredients. Sift together flour, baking soda, baking powder and salt. Set aside.

Bowl 2: Butter mixture. Cream your butter until light and fluffy. Mix in your peanut butter. After everything is well blended, add in the brown and white sugar. Mix everything until well incorporated. Set aside.

Bowl 3. Egg mixture. Beat egg and add in vanilla and milk.

Add in the bowl 3 to bowl 2, mix everything well together until it is creamy and has a smooth texture. Then add the bowl 1 (dry ingredients) to the whole mixture. When it is already okay and blended, fold in the chocolate chip morsels!

Chill the cookie dough for 30 mins to an hour. Get it out of your fridge, take one tablespoon or a teaspoon of the cookie dough, roll it into a ball, then place it in your pan. Do not over crowd your pan. Make sure it the cookies are 2 inches apart. Bake in the oven for about 8-10 mins until light brown.

When you take it out of the oven, don’t be surprised if the cookie is fragile. Once you set it on your cooling rack, it will take shape and harden. The middle part of the cookie is chewy and is just fabulous with milk!

After baking the peanut butter cookies, decided to make banana bread from two different recipe sources, Orangette’s and Martha Stewart’s. Battle banana bread will have to be next time. Didn’t have time to properly document the two, and it’s getting late I have to sleep! All I can say is the whole house smells fantastic! Cinnamon and banana makes two lovely aromatic couple.

What’s the verdict? I give this recipe a 5-star rating because of its reliability and accuracy. It turns out the same for the second time I tried out the recipe. You can’t go wrong with this one.

 Tried, tested and APPROVED!

 Photography by Leggo David