No need to stop by a bakery to get crunchy on the outside, soft in the middle, and crinkly on top 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.
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.
- 1 ¼ cups flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ cup unsalted butter
- 1 cup creamy peanut butter, room temperature
- ¼ cup sugar, plus 3 Tbs. for rolling the dough in
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- Preheat oven to 350°F.
- Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.
- In a stand mixer, cream butter and peanut butter until smooth.
- Add both sugars until fluffy.
- Mix in egg and vanilla.
- Add dry ingredients and mix until the batter in homogeneous.
- Refrigerate the batter for at least ten minutes. You just want the dough to be slightly firmer, so it’s easier to work with.
- 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.
- 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.