Peanut Butter Cookies - the Magnolia Bakery

Peanut Butter Cookies - the Magnolia Bakery created by Katzen

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:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat the butter and the peanut butter together until fluffy.
  • Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
  • Add the flour mixture and beat thoroughly.
  • Stir in the peanut butter chips, chocolate, and peanuts.
  • Refrigerate the dough for 10-20 minutes.
  • Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
  • Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
  • 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.
  • Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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RECIPE MADE WITH LOVE BY

@swissms
Contributor
@swissms
Contributor
"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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  1. Karen K.
    I haven't made this recipe. it looks wonderful. Did some some research on this particular recipe. Many complained the cookies went too flat. I was just on a cruise with a member of America's Test Kitchen who said...Silpat will make cookies flatter than parchment paper. I love Silpat..but it certainly gave me pause for thought. For whatever it is worth..any comments? Have you experienced the same?
  2. YungB
    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...
  3. sammlyn
    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!
  4. Katzen
    Peanut Butter Cookies - the Magnolia Bakery Created by Katzen
  5. Katzen
    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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