Peanut Butter Cookies (Magnolia Bakery)

15m
Prep Time
10-12m
Cook Time
25m
Ready In


"Adapted from the Magnolia Bakery Cookbook. These cookies are sugar-coated which may be the reason why I think they are one of the best I've made yet. I have to tell you that the first time I made them they were not sweet and cookies need to be sweet! so the next time I used 3/4 cup of brown sugar, and that much much better "

Original is 18-20 servings

Nutritional

  • Serving Size: 1 (45.3 g)
  • Calories 199.6
  • Total Fat - 10.4 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 12.1 mg
  • Sodium - 134.8 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 10 g
  • Protein - 6.1 g
  • Calcium - 24.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. Place sugar in a bowl (about 1/3 cup sugar is enough).

Step 2

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars (3/4 cup white and 1/2 cup brown) 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.

Step 3

Drop by rounded teaspoonfuls into the bowl of sugar and coat all sides, then place onto a greased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern.

Step 4

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.

Tips


No special items needed.

0 Reviews

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