Ingredients for Peanut Butter Cookies The Magnolia Bakery
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- Creamy Peanut Butter
- Sugar
- Light Brown Sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Peanut Butter Morsels
- Semisweet Chocolate
- 1/2 cup chopped peanuts (optional)
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How to Make Peanut Butter Cookies The Magnolia Bakery
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1/2 cup creamy peanut butter until light and fluffy.
- Gradually add 1 cup granulated sugar and 1/2 cup packed brown sugar, beating until well combined.
- Beat in 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup peanut butter chips, 1/2 cup coarsely chopped semi-sweet chocolate (or chocolate chips), and 1/2 cup chopped peanuts (optional).
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours). This helps prevent the cookies from spreading too much.
- Place 1/2 cup granulated sugar in a shallow bowl.
- Roll rounded teaspoonfuls of dough into balls. Roll each ball in the granulated sugar to coat.
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving at least 2 inches between each cookie.
- Use a fork to create a criss-cross pattern on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may appear slightly soft; they will firm up as they cool.
- Let the cookies cool on the baking sheets for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
81g
Fat
34g
Carbs
10g
