It is officially summer. And man, is it a hot one! I get in the sun-bathed car after work and it’s just too hot to touch! :) It’s time to enjoy the hot weather, but I’m still getting used to it. Just a few weeks ago, I was wearing a fleece hoodie. It might take a while to get used to.
In the mean time, I will stay indoors and bake my little heart away. These cookies were made for my mom’s potluck at work. I love peanut butter and chocolate, so this recipe was one to try. And because this recipe is based on Magnolia bakery, it was more of a reason to use this recipe.
Here are a few key steps for a successful peanut butter cookie:
Beat the butter and peanut butter together until fluffy.
Add sugars and beat until smooth.
It’s beginning to look like cookie dough!
After mixing with the vanilla extract and milk, add the flour mixture… then the goods.
Yep. These cookies are nothin’ without the goods: mr. peanut butter chip and mrs. chocolate chip.
Time to roll the dough into balls and bathe them in sugar… the fun part!
Who was I kidding? I wasn’t able to bathe my balls in the sugar with that little cup. I moved it to a bigger bowl after about 6 dips.
Then smoosh the balls a little with a fork in a criss-cross pattern.
If you follow these steps, you will get this beautiful cookie.
You can’t really see the criss-cross pattern, so if you would like to leave that part out, just smoosh the cookie with a flat utensil.
These cookies were soft and just melt in your mouth. I’m a sucker for peanut butter cookies, and these did not disappoint!
P.S. I finally got myself a wire rack for cooling my baked goods. A much needed investment for having beautifully shaped and firm cookies in a shorter amount of time. If you don’t have one, you should get one. It’s very convenient.
Peanut Butter Cookies
Recipe from Smitten Kitchen
makes about 30 cookies
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
Sugar for sprinkling
- 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 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, 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.