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.