Peanut Butter Cookies

peanut-butter-cookies

I will begin by saying that I love peanut butter cookies. Seriously. Well, anything with peanut butter in it, but especially cookies. My mom likes to say that I am obsessed with peanut butter. I am ok with that. I found a delicious peanut butter cookie while my husband and I were on vacation in Chicago. We were at Magnolia Bakery on State Street and they had them on display on the counter in a glass jar. My infatuation with Magnolia Bakery began about 3 years ago while visiting New York City. We had to wait in an extremely long line to purchase a few cupcakes and whoopie cookies every day of that vacation. What can I say, I truly love dessert. Back to the cookie. It had a slight crunch around the edges with a chewy center and a full peanut butter flavor. It also had the criss cross fork indentations just like the peanut butter cookies that I grew up with. I knew that I had to try to duplicate it when I got home. After many failed attempts, I think that I have found something very similar. I am excited to share them with you. By the way, if you ever visit Chicago or New York City, run don’t walk to Magnolia Bakery and buy as many cupcakes and cookies that you can carry. You will not be disappointed.

Peanut Butter Cookies

Ingredients

  • 1 Cup Unsalted Butter, softened
  • 1 1/2 Cups Crunchy Peanut Butter
  • 1 Cup Granulated Sugar
  • 1 Cup Light Brown Sugar, packed
  • 2 Eggs
  • 2 3/4 Cups Pastry Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 1/2 Tsp Baking Soda
  • 1 Tsp Vanilla
  • 1/4 Cup Granulated Sugar for dipping

Directions

  1. Sift flour, soda, powder, and salt in a medium bowl and set aside.
  2. Cream butter, peanut butter, and sugars in a stand mixer with a paddle attachment.
  3. Add eggs one at a time and beat well, scraping down sides of bowl when needed.
  4. Add vanilla and beat until combined.
  5. Stir in dry ingredients scraping down sides of bowl until just combined.
  6. Cover and place dough in refrigerator 6 hours or overnight.
  7. Preheat oven to 375 degrees.
  8. Using a 2 tablespoon scoop, scoop the dough and roll them in the granulated sugar. Place on baking sheet and flatten with a fork dipped in cold water with a criss cross pattern.
  9. Bake about 10-12 minutes until cookies are slightly brown. Do not over bake.
  10. Let cookies cool about 10 minutes on the baking sheet then cool completely on a cooling rack.
  11. This recipe makes about 4 dozen cookies.

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