AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
PEANUT BUTTER COOKIES
My husband and I went to a movie and a book store for our date night last week...my favorite kind of date. I could spend hours in a book store, especially in the cooking section. If you ever see a woman sitting in the corner, on the floor, with a stack of 20 cookbooks around her you can safely assume it is me...I am like a kid in a candy store! I bought The Complete Magnolia Bakery Cookbook and I am so excited to try out the recipes...everything looks amazing.
The next morning I made the poppy seed bread and unfortunately I have mixed feelings about it. I am not sure if I am going to post it or not. I thought it was a little boring and there has to be a better recipe out there, we will see, I am still looking (if you have one please share it with me). The next recipe I tried was the Peanut Butter Cookies and they were a hit!
Peanut Butter Cookies
Adapted from The Complete Magnolia Bakery Cookbook
Makes about 30 when using a 2 tablespoon scoop
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 chunky peanut butter at room temperature
3/4 cup sugar + extra for sprinkling
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup peanut butter chips
(NOTE: I used creamy peanut butter, eliminated the peanut butter chips and substituted milk chocolate chips...I cannot make a cookie without chocolate!)
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.
In another large bowl, beat the butter and the peanut butter until fluffy, about 2 minutes. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix until smooth. Add the flour mixture and mix until incorporated. Stir in the peanut butter chips and chocolate chips.
On a plate, pour the 1 tablespoon of sugar for the sugar coating. Drop the measured cookie dough (I use a 2 tablespoon cookie scoop) onto the sugar coating and cover completely. Put on a parchment paper lined cookie sheet.
Use a spatula to flatten slightly.
Bake for 10 to 12 minutes. Do not over bake.
Cookies may appear to be underdone, but this is just how you want them.
Remove to a cooling rack and try not to take a bite!