I almost didn’t share this recipe because I feared it would be too boring for you all. Is it, too boring? I sometimes wonder if you, the reader, gets bored with the content on this site. Even after a couple years baking/blogging, I still consider myself a novice. I stay away from the flashy recipes, the crazy concoctions that seemingly more effort than needed. It’s not that I don’t appreciate those recipes. It’s just that I prefer to spend my time in the kitchen with as little stress as possible. Creating, mixing, tasting. That is what I like to focus on, not the decorations, not the fluff. I leave those five-tiered cakes to the pros. And who knows, maybe one day I will get proper training to actually learn how to successfully execute those kinds of treats.
Until then, I give you peanut butter cookies.
Humble and a staple in my house, peanut butter cookies are pretty basic when it comes to baking. It requires minimal effort, unless you count the effort required of you to stop eating the dough. Because that can be pretty hard. Instead of sticking with my favorite peanut butter cookies recipe, I tried out this recipe form the Magnolia Bakery cookbook. While the bakery may not be my favorite place to get sweets treats in the city (cupcakes are too sweet and lines are ridiculous), I do appreciate the bakery’s atmosphere and personality. It’s got spunk and personality that make it warm and cozy. Exactly how I’d picture my bakery to be, if that dream ever comes to fruition (with the addition of nicer salespeople because I tend to get the rude ones.)
Not as coarse or sandy as other peanut butter cookies, the cookies are softer, more chocolate chip-like than peanut butter. Crispy peanut butter cookies with a bite might be good some days, but there is just something magical about sinking your teeth into a soft, pillowing sweet-meets-salty cookie.
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 (smooth is what we used, but I am pretty sure they use chunky at the bakery)
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 (optional)
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 criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), 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.
When stored in an airtight container, cookies will last up to 4 days.