Peanut Butter Cookies

Recipe Notes: I added white chocolate chips. The recipe calls for peanut butter chips. Next time I will try it with them to see the difference. 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 unsalted butter, softened

1 cup crunchy peanut butter *

3/4 cup sugar

1/2 cup firmly packed light brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 teaspoon vanilla extract

1/2 cup peanut butter chips, or white chocolate chips

1/2 cup chocolate chips

For sprinkling: 1 tablespoon turbinado (raw) sugar

Preheat oven to 350°.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.

Set aside.

In another large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips.

Place onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern. Sprinkle with turbinado (raw) sugar.

Bake for 10 to 14 minutes, depending on size of cookie. Do not over-bake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

*If you use smooth peanut butter, add some chopped peanuts to it.

Triple Peanut-Peanut Butter Cookies

Roasted peanuts and peanut butter chips add extra crunch and creaminess to these favorites. Reese’s Peanut Butter Chips seem to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor. Push a Hershey's chocolate kiss in the center, if desired, before baking. Recipe from my board-buddy, April.

1-1/4  cups  all-purpose flour

1  teaspoon  baking soda

1/2  teaspoon  kosher salt

8  tablespoons  unsalted butter (1 stick), at room temperature

3/4  cup  dark brown sugar, packed

1/4  cup  granulated sugar

2  large eggs, at room temperature

1/2  cup  smooth peanut butter (not unsweetened)

1  teaspoon  vanilla extract

1  cup  roasted, salted peanuts, coarsely chopped

1  cup  peanut butter chips (Reese’s brand preferred)

1  tablespoon  sanding sugar, for sprinkling

Heat oven to 350° and arrange a rack in the middle.

Whisk together flour, baking soda, and salt in a medium bowl and set aside.

Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of bowl and add peanuts and peanut butter chips and mix on low just until incorporated.

Scoop dough into heaping tablespoon-sized balls and drop, about 1 inch apart, onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes, or until brown on the edges, but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.