Peanut Butter Cookies - the Magnolia Bakery

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.

• Ready In: 20 mins
• Serves: 18
• Yields: 36 cookies

Ingredients

• 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, room temperature
• 1  cup creamy peanut butter (Skippy)
• 3⁄4 cup sugar
• 1⁄2 cup  firmly packed light brown sugar
• 1  large egg
• 1  tablespoon milk
• 1  teaspoon vanilla extract
• 1⁄2 cup  peanut butter morsels (peanut butter chips)
• 1⁄2 cup  semisweet chocolate, chopped very coarsely
• 1⁄4 cup  chopped peanuts
• 1⁄4 cup sugar (approximately, for rolling)

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
3. In a large bowl, beat the butter and the peanut butter together until fluffy.
4. Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
5. Add the flour mixture and beat thoroughly.
6. Stir in the peanut butter chips, chocolate, and peanuts.
7. Refrigerate the dough for 10-20 minutes.
8. Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
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. 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. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.