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Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

You know the cookies that are just the right size, and just the right sweetness? The kind that ‘mysteriously’ disappear from the counter?

These are those cookies.

There were 4 left when I took this picture. I had also made a batch of my pumpkin chocolate chip cookies (can you say, sugar craving?) which as good as they are, didn’t disappear as quickly.

I came back later and there was one peanut butter cookie missing – it had been mysteriously swapped for a pumpkin cookie. A few hours later, another switch had occurred (might I add that the cookies were still aligned in a perfect row). Before I knew it, there were three pumpkin cookies in this arrangement and only one peanut butter bite left. Hmmm. Supernatural forces maybe? Ghosts of peanut-butter-loving pasts?

I never waited to find out, because I ate the last one before some(thing) else did.

Peanut Butter Chocolate Chip Cookies

Makes: Not enough (approx. 4 dozen).
Recipe from the Magnolia Bakery Cookbook (someone buy this for me? please?)

Ingredients
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter or margarine, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
¾ cup plus 1 tablespoon (for sprinkling) sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk or soymilk
1 teaspoon vanilla extract
½ cup peanut butter chips
½ cup chocolate chips

Directions
Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

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 chips. Place sprinkling sugar 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 crissscross pattern (if you happen to get so excited about these cookies that you forget this step *cough*likeme*cough* not all is lost. actually, nothing is lost at all), 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.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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1 CommentLeave a Comment →

  1. 1
    Liora M
    Posted On May 1, 2012 at 2:22 pm

    Hi, I made these this morning, and they are all gone now! They were delicious! But I have a question. My cookie dough was very crumbly. It stuck together if I squeezed it, but I was wondering if that was just the nature of the cookies, or if there is something that I can do to correct that. Thank you for this delicious recipe :)

    Reply

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