Peanut Butter Cookies
I’ve always been a fan of peanut butter cookies. Well, except for having to measure out the peanut butter — too much of a mess and very imprecise. That’s way I can’t figure out why so many people turn their noses up at them. This recipe should melt even the toughest cookie critic. Tonight, I turned Hubby into a peanut butter cookie lover.
This is, by far, the best Peanut Butter cookies we have had here. As a matter of fact, Hubby said that the reason he never liked this type of cookie was because it was always hard and crunchy. These are just slightly crispy on the outside and cake-ish on the inside. The chopped chocolate gives it a varied kick, sometimes just a hint and other times a large chunk. Truly a beautiful cookie in the end.
These will definitely be gone soon, but the recipe will stay around for good. Try them, you’ll love them. Day two of these cookie proves them to still be soft and delicate. We didn’t give them enough credit and threw all the cookies into a large Ziploc and crush the majority of them. That wasn’t the smartest thing I’ve done.
Pardon the blurry pictures. I’m using a borrowed camera and my photography skills are a little dusty.
Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup chopped semi-sweet chocolate
½ cup peanut butter chips (optional)
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Recipe adapted from Smitten Kitchen.
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I LOVE peanut butter cookies! I learned a cool trip in college for measuring peanut butter, shortening or anything else sticky. Line the measuring cup with saran wrap first, measure your ingredient into it, then to get it out just remove the saran wrap, works like a charm!
That, or you can spray with cooking spray, or oil it. The girls and I always make the same peanut butter cookies, that sound too good to be true, but are from a cookbook by Ann Hodgman (who is HILARIOUS!), and taste.….….. well, I could eat a batch myself. They’re awe-inspiring.
They are…
1 c. PB
1 c. sugar
1 egg
Multiply for more batches. Bake at 350 for 8–10 minutes. Your tummy will thank you. Your scale may not.
[…] to stop there because it is so good. The peanut flavor is spectacular! You can find the recipe here, and thank-you so much for the link Katie! I used 1/2 C. crunchy and 1/2 C. smooth peanut butter […]
I find cooking spray works the best! Love the blog and peanut butter cookies!
these are sooooooooo good. I’ve made them with and without the choc. chips and I like them hot out of the oven without the chips and day old with the chips. Thank-you for posting this!!
Oh My Gosh! These look sooooo good I’m setting here a work and my tummy is really ready for some of these cookies… I can’t wait to get home and give these a try. Thanks for the receipt and great ideas.
peanut butter with chocolate chips are the best!!! i love them! i cant eat normal peanut butter cookies, but add some choc chips in there and they are heaven on earth!!!
These cookies were so good. I loved the recipe and my kids ate them up in two days, mama and papa helped too LOL! These will be a family favorite for sure. Can’t wait to make them again!
These cookies are yum! They are a favourite for my kids now, I have to make a big batch they are gone within seconds.
.-= Melanie @ Scrap Car London´s last blog ..Reasons to scrap your car in London =-.
I love peanut butter cookies! Honestly, who doesn’t? Can you believe I came across a peanut butter cookie recipe earlier with bacon in it?