Peanut Butter Chocolate Chip Cookies a la Magnolia Bakery

October 8, 2011

Word on the street is that NYC's famous baked good mecca, Magnolia Bakery, recently set up shop in our fine windy city. I had the chance to try one of their amazing cupcakes on a prior visit to New York's Greenwich Village, but I still haven't had the chance to try Magnolia's new location in Chicago's Block 37.

With Magnolia on my mind, I decided to make another one of their tasty treats. No, not their infamous banana pudding, but their peanut butter chocolate chip cookies. Because I'm poor, I found a recipe for these cookies online, adapted from their cookbook and started baking away!

These cookies were out-of-this-world-delicious and had the perfect combination of peanut butter and chocolate. I highly recommend using a chunky peanut butter so your cookies have tiny bits of peanuts throughout (yum)! Happy baking!

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

In a separate bowl add the butter and peanut butter (I recommend chunky)

Beat the butter and peanut butter together with a stand mixer or hand mixer until fluffy

Add sugar and brown sugar and beat together

Add one egg, vanilla and milk, beating after adding each

Add the flour mixture from your other bowl

Beat flour mixture until evenly combined

Look at that gorgeous cookie dough!

Add in chocolate chips. You can use milk or semi-sweet or even peanut butter chips!

Gently fold in chocolate chips until well-combined

Take a rounded tablespoon of dough and roll in sugar drizzled on a plate

Place dough balls evenly on an ungreased cookie sheet with enough room to expand

Using the back of a fork, press tines down in a criss-cross pattern

Bake at 350 for 10-12 minutes. I baked for 12 mins, rotating the cookie sheets halfway through baking

Allow to cool for 1 minute--if you can wait!

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 unsalted butter, softened
1 cup peanut butter at room temperature (I used chunky so there were some nice peanut bits in each cookie!)
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 chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

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 and chocolate chips.

Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded tablespoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.

Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies. Bake for 12 minutes ( I rotated the cookie sheets halfway through baking).

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


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