Peanut Butter Cookies

I’m in love with these cookies and they are now at the top of my list. The texture is ever so chewy and the flavor is bursting with peanut butter. Move over Family Fun Night Cookie! LOL.

The only thing that I changed about this cookie was to replace 1/2 of the peanut butter chips with semi sweet morsels. Don’t change a thing though if your taste buds are craving peanut butter only ;-).


Peanut Butter Cookies
Adapted from Magnolia Bakery Cookbook

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 smooth or chunky peanut butter (I use smooth)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips

Sugar for rolling cookie balls into before baking.


Preheat oven to 350 degrees. In a large bowl combine flour, baking soda, baking powder, and 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 chips and chocolate chips. Use small or medium cookie scoop to make uniform cookies and then roll each ball into sugar. Place onto ungreased cookie sheets, leaving 2 inches in between cookies. Press each ball slightly down with the back of a glass so that the cookie will bake evenly or indent with with a criss cross pattern using a fork. Do not overly flatten cookies.

Bake for 10-12 minutes, and do not overbake. Cookies may appear to be underdone, but they’re not. Cool the cookies on the sheets for one minute, then remove to a rack and cool completely.

Note: Original recipe calls for 1 cup peanut butter chips. I like to sub 1/2 cup with semi sweet. You choose!

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