Peanut Butter Chocolate Chip Crossovers

Peanut Butter Chocolate Chip Crossovers

Lately peanut butter cookies have been sounding awfully good, so this morning I decided to make some and I'm glad I did. They were very soft and chewy, but almost too sweet for me, so I might cut back on the sugar next time. I changed up the recipe a bit by halving everything(it originally made 40 and I didn't need that much) and adding mini chocolate chips(about a cup or so of them). As I was almost done making them I spotted a bag of mini marshmallows and decided to add them to the dough I had left, which made for slightly funny looking cookies but the flavor and texture is so good. I'll work on making those with the marshmallows look prettier and not so blob like next time I make these.

Peanut Butter Chocolate Chip Marshmallow Crossovers

Peanut Butter Crossovers
from Dorie Greenspan's Baking from my home to yours
21/2 cups all-purpose four
1 teaspoon baking soda
1/2 teaspoon
1/4 teaspoon salt
pinch freshly grated nutmeg
2 sticks (8 ounces) unsalted butter at room temperature
1 cup peanut butter- crunchy or smooth (not natural)
1 cup (packed) light brown sugar
3/4 cup sugar
2 large eggs
11/2 cups chopped salted peanuts

about 1/2 cup sugar, for rolling

Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.

Whisk together the four, baking soda, baking powder, salt, and nutmeg.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minuet. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for one minute after each addition. Scrape down the sides and bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they have just disappeared. Mix in the chopped peanuts. You'll have a soft, pliable(mushable actually) dough.

Pour the 1/2 cup sugar into a small bowl. Working with a level teaspoonful of dough for each cookie, roll the dough between your palms into balls and drop them in the sugar to coat them, then place on the baking sheets, leaving two inches between them. Dip the tines of a fork in the sugar and press the tines against each ball first in one directing and then in a perpendicular directing-you should have flattened rounds of dough with crisscross indentations.

Bake for twelve minuets, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.

Repeat with the remaining dough, making sure to cool the baking sheets between batches.