I dunno about you, but, as a devout baked goods fanatic, I definitely have a bakery “wish list”!
As in, a list of famous bakeries (mostly ones with their own cookbooks out) that I’d love to go to and try eating at if I ever get the chance…
Anyways, this very special peanut butter cookie recipe is from the Magnolia Bakery’s cookbook and, if you’re looking for a damned good peanut butter cookie, then look no further.
I’ve only made a few, very small changes to the original recipe (all in the hope of yielding an even denser, more fudgey-textured cookie) and I’m quite pleased with the sheer force of peanut punch this cookie packs!
So, while you’re bakin’ up a batch of these sweet and salty, moist and delicious cookies, I’ll be in Las Vegas this weekend — lurkin’ the slots and The Strip with a drink in my hand at night, and creepin’ the Bouchon Bakery in the Venetian first thing in the morning!
Don’t be jealous. Just make some cookies!
Loaded Peanut Butter Cookies
*adapted from The Magnolia Bakery Cookbook
- 1 & 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sweetened chunky peanut butter (like Kraft)
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips
- 1 cup salted roasted peanuts, finely chopped
Preheat the oven to 350°F (or 175°C). Line a cookie sheet with parchment paper.
In a bowl, sift flour, baking soda, baking powder, and salt together. Set aside.
In a separate, larger bowl, cream the peanut butter and butter together until smooth and silky looking. Mix in brown sugar and white sugar, and beat until light and fluffy. Beat in egg and extract until the batter is smooth and consistent.
Next, add the flour and gently mix until just incorporated.
Fold in the peanut butter chips and chopped roasted peanuts.
Before baking, refrigerate the dough for 10 ~ 20 minutes. This will make the dough easier to handle.
Once ready to bake, pinch off bits of the dough and roll them into 1.5 inch (3 cm) diameter dough balls.
Place them on the cookie sheet, 3 inches (6 cm) apart, and gently press down on the top of each dough ball with a fork to make line indentations — do not flatten these cookies completely, because they’re going to spread anyways!
Bake these cookies for 10 ~ 12 minutes and do not over-bake! Trust in these cookies, and just take them out of the oven before they look done!
I recommend enjoying these cookies with a tall, cool glass of milk. Seriously.
I’m not usually a milk drinker, but after the first few bites I had to throw on my coat and sneakers, bolt out the door, and buy a carton of milk.
Only milk will do the trick. You have been warned! Yum!