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Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, softened (I used salted)
1 cup peanut butter at room temperature (I used smooth
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 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar. I use more and roll cookies completely in sugar.
Preheat oven to 350 degrees 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. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugaron a plate. Drop by rounded teaspoonfuls into the sugar, ( I roll into balls and then roll in sugar) then onto ungreased cookie sheets, (I always use parchment paper) leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula 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.
I just slide them, parchment paper and all and allow to cool on the table.
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Peanut Butter Cookies Adapted from the Magnolia Bakery Cookbook
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Category: Recipes
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, softened (I used salted)
1 cup peanut butter at room temperature (I used smooth
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 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar. I use more and roll cookies completely in sugar.
Preheat oven to 350 degrees 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. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugaron a plate. Drop by rounded teaspoonfuls into the sugar, ( I roll into balls and then roll in sugar) then onto ungreased cookie sheets, (I always use parchment paper) leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula 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.
I just slide them, parchment paper and all and allow to cool on the table.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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