Peanut Butter Cookies

No need to stop by a bakery to get crunchy on the outside, soft in the middle, and crinkly on top Peanut Butter Cookies! 

Peanut Butter Cookies

When I write a blog post, I usually have an idea of a recipe that speaks to my pastry nerd heart, and I tinker with that recipe for days before I share it with you. Other times, I just have a mean craving that I need to satisfy. Not as poetic, I know, but that’s why there is now a container of Peanut Butter Cookies on my counter. 

I am not even a peanut butter cookie person, but for some reason, I needed them in my life this week. I adapted a recipe from The Complete Magnolia Bakery Cookbook, a seriously great cookbook with plenty of recipes for beginners. I  wanted giant bakery-style cookies, so use a medium sized scoop or form balls using 2 tablespoons of cookie dough. This gave me 3 1/2″ wide cookies and a stomach full of happiness. 

Peanut Butter Cookies

Before I leave you to the recipe, can we have a moment for these cookies’ crinkly tops? Is there a prettier sight? No, no there is not. The outer edges are slightly crunchy and the center is soft and chewy. And did I mention they are giant and indulgent? Yes, yes I did. 

Happy Sifting!

Peanut Butter Cookies
Bakery style Peanut Butter cookies you can make at home! Makes about 15 large cookies
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. INGREDIENTS
  2. 1 ¼ cups flour
  3. ¾ tsp. baking soda
  4. ½ tsp. baking powder
  5. ¼ tsp. salt
  6. ½ cup unsalted butter
  7. 1 cup creamy peanut butter, room temperature
  8. ¼ cup sugar, plus 3 Tbs. for rolling the dough in
  9. ½ cup packed brown sugar
  10. 1 large egg
  11. 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
  3. In a stand mixer, cream butter and peanut butter until smooth.
  4. Add both sugars until fluffy.
  5. Mix in egg and vanilla.
  6. Add dry ingredients and mix until the batter in homogeneous.
  7. Refrigerate the batter for at least ten minutes. You just want the dough to be slightly firmer, so it’s easier to work with.
  8. Form into balls, using about 2 tablespoons of dough for each cookie. Roll dough ball in sugar and place on an ungreased cookie sheet leaving plenty of room between cookies.
  9. Bake for 13-14 minutes or until the edges are slightly golden. The center may look underdone, but I promise it’s not. Allow to cool completely before storing in an air tight container for a week.
Adapted from The Complete Magnolia Bakery Cookbook
Sifting Through Life http://siftingthroughlife.com/
 Peanut Butter Cookies

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