Peanut Butter Cookies
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I’m not always a big fan of peanut butter, but on Saturday I came across this recipe for Peanut Butter Cookies and decided I needed to make them. Perfect thing for a movie night at home.
Very easy recipe to make. Mix together flour, baking soda and powder, and salt. Separately, cream softened butter (I accidentally melted mine) and peanut butter. Add brown and granulated sugars, then beat in one egg, vanilla, and milk. Add flour mixture, and stir in peanut butter and chocolate chips. The instructions say to drop teaspoonfuls of dough into sugar to coat them, but Alex didn’t want them rolled in sugar. I did that to a few of them, and the rest we just rolled into balls. We placed them (probably about 2 inches apart) on Silpat-lined baking sheets, and put the characteristic criss-cross pattern on top of each cookie with a fork, trying sure not to flatten them much. They were perfectly done after 10 minutes in a 350F oven. This recipe yielded 54 cookies for me.
These were pretty good. They had soft centers with crisp edges. I’m sure the brown sugar helped with that. I enjoyed the peanut butter and chocolate chips in them, and I only wish that I’d added more chocolate chips (I was a little short). Some cookies had more chips of both flavors, and Alex thought that was fun – it was like having two kinds of cookies, one that was just plain peanut butter cookies, and one with something extra. I honestly wasn’t that impressed with the sugar-coated ones – the sugar didn’t add anything for me. Are these better than other peanut butter cookies? I can’t really compare them. I don’t usually eat or make peanut butter cookies, but they’re always delicious when I do. If you do like peanut butter cookies, by all means give this recipe a try to see how you like it!
- 1 3/8 cups flour 165 grams
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/2 cup butter softened
- 1 cup peanut butter 255 grams
- 3/4 cup sugar 150 grams
- 1/2 cup firmly packed brown sugar 145 grams
- 1 egg
- 1 tablespoon milk 15 grams
- 1 teaspoon vanilla extract 5 grams
- 1/2 cup peanut butter chips 120 grams (can use another 1/2 cup/85 grams chocolate chips)
- 1/2 cup chocolate chips 85 grams
- 2 tablespoons sugar for sprinkling/rolling; optional
With a hand or stand mixer, beat butter and peanut butter until fluffy. (This will really be more like runny peanut butter if your kitchen is warm.) Add sugar and brown sugar, and beat until smooth. Add the egg, then add the milk and vanilla.
Add flour, baking soda, baking powder, and salt, and mix until just combined. Add peanut butter and chocolate chips and mix briefly to combine.
Scoop heaping teaspoonfuls of dough using a 2-teaspoon cookie scoop. (Don't level it off.) Roll the tops of the cookie dough gently in the extra sugar, then place sugared side up on a baking sheet. Use a fork to gently press a criss-cross pattern onto the top, flattening them out slightly. (Don't flatten them too much; they will flatten as they bake too.)
Bake for 9-12 minutes. (Try 9 if you make them a little too small, by leveling off your 2 teaspoon cookie scoop.) Cool on the baking sheet for 1 minute, then remove to a cooling rack to cool completely.
If you've made the cookies small, they will be a little crisp throughout. So don't make them too small!
Adapted via Smitten Kitchen from the Magnolia Bakery Cookbook
(Recipe added September 2018.)