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Wednesday, March 17, 2010

Peanut Butter Cookies

Never again complain about peanut butter cookies being boring. Or dry! This recipe is from The Magnolia Bakery Cookbook. And yes, there are chocolate chip and peanut butter chips in the recipe.

Crisp on the outside and almost cakey in the inside — you'll wish you hadn't made them because you might want to eat them all. Or maybe I'm just projecting my experience on all of you. ;-)

You be the judge.

What You'll Need

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

For sprinkling: 1 tablespoon sugar, regular or superfine

What to do

  1. Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
  2. 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. 
  3. 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 (I didn't do this part — I used the bottom of a small glass and flattened them slightly), 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.
  4. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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