Peanut Butter Cookies (Magnolia Bakery)
Created by mom4_6 on July 26, 2012
- Servings: 18-20
- Prep Time: 15m
- Cook Time: 10-12m
- Recipe #6015
Ingredients
- 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 I used)
- 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
- Granulated sugar
How to Make
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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).
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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.
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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.
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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.
Nutritional Facts
- 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