Thursday, March 4, 2010

Magnolia Bakery Peanut Butter Cookies


This is my favorite peanut butter cookie recipe. It's from my Magnolia Bakery cookbook. This is a sweeter peanut butter cookie than most - that's most likely because of the addition of peanut butter chips. I always use Reeses chips. I like them much much better than Nestle. This recipe calls for sprinkling sugar on top of the flattened dough before baking. I love the look and crunch of sparkling white sugar. These are also wonderful with a sprinkling of regular granulated sugar but sparkling sugar just looks so pretty. The texture of these cookies is crispy on the outside and slightly chewy on the inside. The longer you bake them, the more thoroughly crispy they become. I've used both creamy and chunky peanut butter when making these and they both turn out excellent.







Magnolia Bakery Peanut Butter Cookies

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
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

For sprinkling: 1 tablespoon sugar (I use the coarse sparkling sugar)

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. Roll into balls then place on an ungreased cookie sheets (I just line my cookie sheets with parchment), leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Sprinkle with sugar. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. (I remove them from oven when very slightly browned around edges)

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. (This is when parchment is handy - I just pull the whole piece of parchment, cookies included, onto a wire rack to cool).

22 comments:

cookies and cups said...

yum! These look great! I haven't ever tried this recipe, but have been looking for a new one ~ thanks!

Anonymous said...

Look so good I would have to make a double batch and ship all my other food for a few days. I secretly love sweets and peanut butter!

Secretia

Nannette said...

This is an INCREDIBLE recipe. Oh my goodness. I'm serious. DELICIOUS.

Anonymous said...

These were amazing! Forgot the sugar on top but the cookies were still awesome! The inside is soft and its the perfect amount of peanut butter. I reccomend using chunky! Thank you soo much!

Mary Maebry said...

Made these last night an my co-worker said it was the best peanut butter cookie he'd ever had. Also used Reeses peanut butter chips.

Anonymous said...

Just made these and we hated them, kids included. Very "artificial" tasting, it was the peanut butter chips in them! Yuck! Not for us. We'll stick with the regular version.

Anonymous said...

Guuuuurl...

These cookies were great! I substituted self-rising flour for all-purpose and omitted the salt and baking powder. I used crunchy peanut butter, and added M&Ms and reeses cups. So good.

I'd like to make these larger and a bit thicker, so may make ahead and freeze them in large rounds, then bake...

Thanks for the recipe

Unknown said...

These are now the most requested treats in my house!!! Absolutely love them! Have diabetic in-laws we care for..... any idea how many carbs are in each? Thanks so much!!

Unknown said...

How many cookies does a batch Make? When you sprinkle with sugar regular sugar thanks for your help

Unknown said...

So good! Thanks for the recipe. Crispy edges soft inside. Just the way I like them.

Dawn Darling said...

These are the ONLY peanut butter cookies I'll ever make. Everyone loves them. I don't change anything to the recipe and I always make a double batch. Make sure to use good quality peanut butter chips!

Anonymous said...

Can I use chocolate chips instead of peanut butter chips

Anonymous said...

The best peanut butter cookies, I have ever had, just took some out of oven. Fantastic .

Anonymous said...

This is truly the best peanut butter cookie I’ve ever made. Thank you!

Ann said...

I can’t find the recipe that my mother used years ago, but this one makes cookies that are even better! I think that
the extra chips may not be necessary, but are a nice addition. Because my fork stuck a little in the dough, I rolled the balls of dough in granulated sugar. I’m very glad that I found this recipe!

Anonymous said...

I made these peanut butter cookies and they were very good the only thing I didn't add was the chips but my family loved them and will make again.

Anonymous said...

Oh Joanna these are the best peanut butter cookies ever. Thanks so much for the recipe. My husband has passed by several times for the cookies. Love love your show.

branbrumom said...

These are great tasting cookies. I am allergic to eggs so substituted 1/2 cup of club soda. I also used in chocolate chips addition to the peanut butter chips.

Anonymous said...

Wish it included how many cookies it makes.

Anonymous said...

Just used this recipe … all I can say is awesome!

Anonymous said...

If you made a batch as described you may be able to answer your own as well as some others here.

Anonymous said...

These cookies are fabulous! I didn’t have the chips, so I added roasted salted peanuts and chocolate chunks. Oh my. I am going to try making them with almond butter and roasted chopped almonds and coconut. The recipe is the perfect texture. Thanks!