Over my spanning years . . . and recently I just added another . . . I’ve made a lot of Peanut Butter Cookies.
This Peanut Butter cookie is perfection at it’s finest. Simply put, I can’t quit eating these dang cookies! This recipe from the Magnolia Bakery Cookbook is without a doubt, my new favorite Peanut Butter Cookie recipe.
See that chocolate inside? It’s not chocolate chips. It’s chopped Reese’s Peanut Butter Cups. These cookies are crispy on the edges, but chewy and melt in your mouth wonderful in the inside. You could sale them for about $5.00 a piece. I promise. My husband ate two of them. Wow . . . he just doesn’t do that. That’s proof right there.
Normally, I have some reasonable restraint when it comes to eating cookies. I really do. I’m able to just eat one cookie . . . then I’m done. Sometimes, I can take one bite . . . then I’m done.
I made the cookie dough last night. I tasted it. I pretty much knew they were going to be killer cookies! I do believe it’s the addition of the Reese’s Peanut Butter Cups.
This morning, I pulled the dough from the refrigerator and made the little balls. A standard cookie scoop will yield you 3 dozen cookies. Tossing the balls in sugar is completely optional, but it makes the cookies a bit prettier.
You can makes a nice little criss-cross pattern on the top of the cookie with a fork, or just press down lightly on top of the cookie with the palm of your hand.
fyi: I tried both. It really didn’t seem to make one bit of difference.
These cookies look good coming . . .
and going . . .
Do yourself a favor and make these cookies over the weekend.
Please make sure you’re not alone though!
World’s Best Peanut Butter Cookies!
Adapted from the Magnolia Bakery Cookbook, Peanut Butter Cookies | Makes approximately 24 cookies
- 1¼ c. all-purpose flour
- ¾ c. sugar
- ½ c. brown sugar, packed
- 8 tbsp. (1 stick) butter, room temperature
- 1 c. Reese’s Peanut Butter
- 1 egg + 1 egg yolk
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1½ tsp. vanilla
- 1 c. Reese’s Peanut Butter Cups, chopped
- *extra sugar for rolling balls of dough
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, combine sugars, butter and peanut butter. Beat for 2 minutes or until smooth. Add vanilla, then mix. Add egg then egg yolk. Mix until just combined.
- In a medium size mixing bowl, whisk together flour, salt, baking soda, baking powder. With mixing speed on low, gradually add dry ingredients- mix until just combined.
- Remove bowl from stand and gently fold in Reese’s Peanut Butter Cup chunks. Form balls of dough using a standard size cookie scoop. Roll in sugar if desired. Place on sheet and gently pat down with the palm of your hand (just flatten it slightly or use a fork and make a criss cross pattern in each).
- Place in oven and bake for 11 to 13 minutes. Cookies should be slightly soft. Let cookies cool on sheets for 2 to 3 minutes before transferring to a wire rack to cool completely.