Tuesday, March 20, 2012

Peanut Butter Cookies

A coworker's birthday is today so I offered to bring in baked goods, and he stated he loves peanut butter. Thus, I decided to try this recipe for the ever-popular Magnolia Bakery peanut butter cookies. The recipe note said that the cookbook called for creamy peanut butter but that the bakery uses crunchy, so I used half crunchy, have creamy. Super. Once I finished making the dough, I noticed it was REALLY soft. The recipe was instructing me to make rounded tablespoonfuls and mark them with a fork, but my dough was WAY too soft to do that. I couldn't figure out what was wrong. Maybe I transcribed the recipe incorrectly? I checked over it, everything was the same, so I baked the cookies.

They are supposed to be kind of chewy and thick. Mine came out very flat. They are supposed to be cakelike. Mine did NOT come out cakelike. They are flaky, soft, and delicious, but something was not right. I pondered as I ate one and realized that I screwed up the butter. I had had a rough day and I was tired, so that's my excuse for thinking that 1/2 a cup of butter equaled 2 sticks. Oops!!! NO. Half a cup of butter, as is called for in this recipe, is ONE STICK OF BUTTER. Oh my gosh. I pulled a Paula Deen.

Even with the mistake, the cookies are delicious. I plan on keeping this around to try again with the correct amount of butter. I hope my coworkers like them!


Peanut Butter Cookies
Magnolia Bakery via Smitten Kitchen

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

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 peanut butter at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) 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
1/2 cup chocolate chips

1. Preheat oven to 350 degrees.

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

3. In a 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 chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

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

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