Best Peanut Butter Cookies The Magnolia Bakery Recipes

The Best Peanut Butter Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 12

3/4 cup salted dry-roasted peanuts
1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups packed light brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter (do not use "natural" peanut butter)
2 large eggs
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
3 tablespoons honey
2 teaspoons pure vanilla extract
1/4 cup raw sugar

Steps:

Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.
Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms.
Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar.
Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cookies - the Magnolia Bakery image

Provided by swissms

Time 20m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 15

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, room temperature
1 cup creamy peanut butter (Skippy)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter morsels (peanut butter chips)
1/2 cup semisweet chocolate, chopped very coarsely
1/4 cup chopped peanuts
1/4 cup sugar (approximately, for rolling)

Steps:

Preheat oven to 350 degrees.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and the peanut butter together until fluffy.
Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
Add the flour mixture and beat thoroughly.
Stir in the peanut butter chips, chocolate, and peanuts.
Refrigerate the dough for 10-20 minutes.
Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.