I have been on the quest for the perfect peanut butter cookies for years.  Everyone has their own opinion of what a peanut butter cookie (or any cookie, for that matter) should be like.  Should it be crisp?  Soft?  Melt-in-your-mouth?  Cakey?

Well, this version is lightly crisp on the outside and cakey on the inside, making it a soft chewy cookie.  As close to crowd-pleasing perfection as it gets.

Adapted from Magnolia Bakery.


-1 1/4 Cups All-purpose Flour
-3/4 teaspoon Baking Soda
-1/2 teaspoon Baking Powder
-1/2 Cup Unsalted Butter, softened
-1 Cup Smooth Peanut Butter, at room temperature
-3/4 Cup Sugar (1 Tablespoon reserved)
-1/2 Cup Light Brown Sugar, firmly packed
-1 Large Egg
-1 Tablespoon Milk
-1 teaspoon Vanilla Extract

Preheat oven to 350F.

In a large bowl combine dry ingredients:  flour, baking soda, and baking powder.

In a separate large bowl, cream together the peanut butter and butter until fluffy.  Add sugars, egg, milk, and vanilla extract; continue to beat until smooth.  Add in the flour mixture and beat until well incorporated.

Place remaining sugar (1 Tablespoon) on a plate.  Roll the dough into ping-pong sized balls, and then lightly roll in the sugar.  Place on a parchment paper lined baking sheet, leaving 2-3 inches between each cookie.

Bake 12-13 minutes.  The cookies will not appear done, so be careful not to over bake.  Allow to cool on the cookie sheet for a minute, then transfer to a wire rack.