by Tracey Ceurvels
Adapted from The Magnolia Bakery Cookbook.
I have a confession. For someone who loves food so much, there’s one ingredient I dislike immensely: peanut butter. While other people enjoy the occasional peanut butter and jelly sandwich—count me out.
I do, however, like peanut butter cookies. (Yes, I am a conundrum.) But who wouldn’t: the addition of sugar and butter can make anything taste great.
So at this moment, the scent of sweet peanut butter cookies is swirling around my house.
Yes, it’s hot out and I shouldn’t be baking.
Yes, I live in NYC and I’m surrounded by bakeries, so there’s hardly a reason to break out the Kitchen Aid mixer except for the fact that I absolutely love to bake.
Yes, I am trying not to eat too many sweets these days.
Yes, I wish I could drop them off at my daughter’s school, but what with all the peanut allergies these days, that’s not a possibility.
I will eat a few (you’ll love them just out of the oven) and hope that my husband and daughter gobble them up.
So, even if you’re not crazy about peanut butter, you just like might these soft and chewy cookies.
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 stick of unsalted butter
1 cup of peanut butter, at room temperature
3/4 cup sugar (plus more for sprinkling)
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon of milk
2 teaspoons of Nielsen-Massey vanilla bean paste
In another large bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the dry mixture and beat thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between each. Using a fork, lightly indent with a crisscross pattern, making sure not to flatten cookies.
Lightly sprinkle with sugar. Bake for 10-12 minutes, being mindful not to over bake. (Cookies may appear to be underdone, but don’t worry; they’re not.)
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Tracey Ceurvels, a NYC-based writer, journalist, recipe developer + mom, helps newlyweds, young couples, and moms + dads with her weekly dinner plan of fresh, seasonal dinner recipes. Visit Your Weekly Dinner Plan on her blog, The Busy Hedonist, for more information. If you’re a food lover visiting NYC, you might enjoy NYC iFoodShop: a Food Lover’s Guide to Shopping in NYC