Peanut Butter Cookies
Adapted from The Complete Magnolia Bakery Cookbook
Makes about 30 when using a 2 tablespoon scoop
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 chunky peanut butter at room temperature
3/4 cup sugar + extra for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup peanut butter chips
(NOTE: I used creamy peanut butter, eliminated the peanut butter chips and substituted milk chocolate chips...I cannot make a cookie without chocolate!)
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.
In another large bowl, beat the butter and the peanut butter until fluffy, about 2 minutes. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix until smooth. Add the flour mixture and mix until incorporated. Stir in the peanut butter chips and chocolate chips if you are using.
On a plate, pour the 1 tablespoon of sugar for the sugar coating. Drop the measured cookie dough (I use a 2 tablespoon cookie scoop) onto the sugar coating and cover completely. Put on a parchment paper lined cookie sheet. Use a spatula to flatten slightly.
Bake for 10 to 12 minutes. Do not over bake.
Cookies may appear to be underdone, but this is just how you want them.
Remove to a cooling rack and try not to take a bite!
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