I’ve been making these peanut butter cookies for quite some time now. They are a favorite of my peanut-butter chocolate-loving brother and sister so when both of them headed back to school (one as a teacher, one as a college freshman), a care package was in order.
There was no real debate about what to send because these are a clear favorite. They are richly peanut-buttery (both via the actual peanut-butter and peanut-butter chips) and the dark chocolate chips are an excellent – and completely necessary – accompaniment.
Make them, package them up and send them away, along with enough change for a carton of milk.
peanut butter cookies
yield: about 3 dozen cookies
I have always used creamy peanut butter for these cookies, but Deb mentioned she thinks that the bakery used crunchy. If you really want to pack these cookies with as much peanut as possible, I’d use crunchy. Someday, I’ll remember to try them that way 🙂
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
1/2 cup chocolate chips
1 tablespoon sugar, regular or superfine (for sprinkling)
1. Preheat the oven to 350 degrees. In a medium bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
2. 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 and chocolate chips. Place sprinkling sugar — the remaining tablespoon — 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 crisss-cross pattern (or, 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.
3. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
4. Package and send to your favorite student or teacher.
Source: Magnolia Bakery Cookbook via Smitten Kitchen