peanut butter cookies
Peanut Butter Cookies
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
These delicious peanut butter cookies have crisp edges, soft centers, and chocolate AND peanut butter chips! Easy to make.
Course: Dessert
Cuisine: American
Servings: 60
Author: Leona Konkel
Ingredients
  • 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
Instructions
  1. 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.
  2. Add flour, baking soda, baking powder, and salt, and mix until just combined. Add peanut butter and chocolate chips and mix briefly to combine.
  3. 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.)
  4. 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.
Recipe Notes

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