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    You are in: Home / Recipes / Peanut Butter Cookies - the Magnolia Bakery Recipe
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    Peanut Butter Cookies - the Magnolia Bakery

    Peanut Butter Cookies - the Magnolia Bakery. Photo by Katzen

    1/4 Photos of Peanut Butter Cookies - the Magnolia Bakery

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    swissms's Note:

    Chocolate chips may be substituted for the coarsely chopped chocolate. You can also use crunchy peanut butter but may want to reduce or eliminate the chopped peanuts. Cookies should be small.

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    Serves: 18



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a medium bowl, combine the flour, baking soda, baking powder, and salt.
    3. 3
      In a large bowl, beat the butter and the peanut butter together until fluffy.
    4. 4
      Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
    5. 5
      Add the flour mixture and beat thoroughly.
    6. 6
      Stir in the peanut butter chips, chocolate, and peanuts.
    7. 7
      Refrigerate the dough for 10-20 minutes.
    8. 8
      Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
    9. 9
      Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
    10. 10
      Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
    11. 11
      Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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    Ratings & Reviews:

    • on March 24, 2011


      I've made this numerous times for friends and co-workers, always a huge hit! I leave out the choc & peanut butter chips and peanuts. I also use Natural peanut butter (the kind found in the refrigerated section), let it sit til room temp and then leave out the milk (as this kind of PB is runny at rm temp). Awesome and highly addictive!

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    • on November 04, 2009


      Excellent recipe! Made exactly as the recipe indicated, and refrigerated for 8 hours while I was at work. I think I'd skip the milk next time, though, as I think it made them a little flatter - although I wonder if that was from the smooth peanut butter, as I see Realtor's came out thicker than mine, and she used chunky - I'll try that next time round, as this one's a keeper! Thanks, swissms! Made for Holiday Tag.

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    • on January 13, 2012


      These came out nice and thick and not too sweet. My family loves them. Nice and crispy on the outside and chewy in the center. By the way, I would skip the press down with the fork step personally the next time because the ones I didn't do that they came out thick and chewy and the one that I did came out on the crispier side. Keeper..thank you...

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    Read All Reviews (4)


    Nutritional Facts for Peanut Butter Cookies - the Magnolia Bakery

    Serving Size: 1 (61 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 287.1
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 6.8 g
    Cholesterol 24.0 mg
    Sodium 180.6 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.1 g
    Sugars 20.3 g
    Protein 6.7 g

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