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After School
Harold Stevenson
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Gigi’s Chocolate
Peanut Chunky Cookies
1
3/4
cups flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
1/2
cup chunky peanut butter
1/2
cup granulated sugar
1/2
cup brown sugar, packed
1
large egg
2
teaspoons milk
2
teaspoons vanilla extract
Granulated
sugar for rolling
8
ounces semisweet chocolate, chopped into chunks
Preheat
oven to 375 degrees F. Mix flour, soda and salt; set aside.
In
a medium bowl beat butter, peanut butter and sugars until well blended.
Blend in egg, milk and vanilla. Stir in dry ingredients, mixing well. Chill
2 hours or until firm.
Roll
teaspoons of dough between your hands to form 1-inch balls, then roll balls
in granulated sugar. Place dough balls about 2 inches apart on lightly
greased cookie sheets. Bake for 8 to 9 minutes or until just set – do not
overbake. As soon as cookies are removed from oven, press the chocolate
chunks into the warm, soft cookie centers. Let cookies cool on baking sheet
for 10 minutes before removing to a cooling rack.
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