In the interest of full disclosure, I should tell you that the kids wanted me to make a cake but I still haven’t fully recovered from my last cake disaster. (Read about that here.) I made an executive decision (5 loads of laundry a day and stretch marks give me that power ) to make a cookie, while easing my way toward another cake attempt.
I’m really enjoying writing these baking posts because it forces me to crack open cookbooks I may not have looked at
recently ever. I bought the Magnolia Bakery Cookbook a while ago. I’m not sure I’ve ever baked anything out of it, to be completely honest. I’m a little bit of a cookbook hussy like that – I check them out, fondle them, take them home with me and then – nothing. Except for Ina Garten, I have totally had my way with her. Over and over again. I think I’ve made her Asian Chicken Salad about a hundred times, it’s that good.
Anywhoozle, the kids and I flipped through the Magnolia Bakery recipes and could not agree on a recipe. There may have been a few times “eww, gross” was uttered – which, frankly, I can’t understand in relation to a dessert. Ah, youth. I decided on the peanut butter cookies because they seemed pretty simple, which shouldn’t have posed too much of a challenge to my slim baking skills. That turned out to be not exactly correct.
First, the recipe:
Peanut Butter Cookies
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter (1 stick), softened
1 cup chunky peanut butter
3/4 cup and 1 tbs sugar (1 tbs for sprinkling)
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tbs milk
1 tsp vanilla extract
1 cup peanut butter chips
Preheat oven to 350 degrees.
Combine in large bowl: flour, baking soda, baking powder, and the salt. Set aside.
In another large bowl (I used my stand mixer with the whisk attachment), beat the butter and peanut butter until smooth. Add the sugars, beat until smooth. Add the egg and mix well. Add the milk and vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Drop by rounded teaspoonfuls onto cookie sheets. Sprinkle with the remaining sugar. Using a fork, press a criss-cross pattern into the cookie but don’t smush them flat.
Bake for 10-12 minutes. Do not overbake. Cookies may look underdone, but they’re not.
The girls helped me bake these babies, so I can’t exactly vouch for the precision of the ingredient measurements but I know that we ran out of regular sugar, so I threw in a little extra brown sugar and I didn’t have enough to sprinkle. Did I mention that I went to the grocery store this morning? And that I didn’t realize that I was out of sugar? I do, however, have 5 bags of flour. I also couldn’t find chunky peanut butter, only EXTRA chunky. So that was strike one.
Strike two? They seemed a little wet. There was no chance there was going to be any fancy criss-cross on top – the fork practically stuck to the cookies.
Strike three? I put three cookie sheets in the oven and the top one got a tad…browned.
BUT – in spite of all that – these cookies tasted great! Crazy, right? Peanut buttery, but not too sweet. (Because of the missing sugar?)
If I were to make these again, I would omit the sprinkled sugar and throw in some chocolate chips in place of half of the peanut butter chips. Really, isn’t everything made better by chocolate?
We all thought these were delicious. Give them a try and let me know what you think!