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.