You know those peanut butter cookies that have the criss-crosses on them? First of all, what’s with the criss-crossing? Secondly, I’m not a big fan of them. They have always turned out crumbly and dry for me and when it comes to cookies, I’m all about the chewy. This recipe for peanut butter cookies comes from the Magnolia Bakery Cookbook and it makes a top-notch chewy peanut butter cookie. The outside gets a little crispy, then the inside is full of chewy peanut buttery goodness.
Also, did you know today is National Peanut Butter Day? It’s National Pancake Day, too. I couldn’t let two epic food holidays pass by without celebrating, so I had to share these cookies. But really, every day is a good day to celebrate peanut butter, in my opinion.
Chewy Peanut Butter Cookies
adapted from Magnolia Bakery Cookbook
1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature
1 tbsp milk
1 tsp vanilla extract
3/4 cup chocolate chips (optional)
extra sugar for rolling, in small bowl
Preheat oven to 350 degrees F. In medium bowl, combine flour, baking soda, baking powder, and salt.
In large bowl, beat the butter and sugars until creamy, about 2 minutes. Add peanut butter and cream until smooth. Add egg and mix well. Add milk and vanilla and mix well again.
Add flour mixture to butter mixture and beat until well combined. Mix in chocolate chips.
Roll into 1-inch balls and roll in the extra sugar to coat. Place onto ungreased cookie sheets and bake 10-12 minutes. Do not over bake. They will not seem done after 10-12 minutes but trust me, they are! Let them cool for 5 minutes on cookie sheet and then remove to cooling rack to cool completely.