Make these Cookies.

I know many of us are Smitten Kitchen fans. (Us? Do Kayla and I count as an "us"?) Anyway, I am an SK fan, so the other day when I had the urge to make cookies that was one of the places I looked. I was open to any kind of cookie, just as long as the ingredient list was incredibly simple (I live 3 blocks from a small grocery store - like the size of a convenience store anywhere else - but about 10 from a real grocery store. And I did NOT want to walk 10 blocks in the wintery mix for something silly like almond extract.)

This recipe caught my eye for one reason: it is a recipe adapted from the Magnolia Bakery Cookbook. Well, wouldn't you know, Magnolia Bakery is in NYC and its famous (more for its cupcakes) but D and I had gone over the weekend and both the cookies and the cupcakes were deeee-lish. And we had tried the PB cookies and SK had added in chocolate chips - hello, genius - and I was sold. And they were incredible, taste eeeenymost like the real thing, and I think I've eaten like 25 of them in the last day. Whoops.

So, to edit the title: Make these Cookies (but only if you can control yourself around cookies).


Peanut Butter Cookies

Adapted from the Magnolia Bakery Cookbook via Smitten Kitchen


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 only had smooth, but they use chunky at the bakery)
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 peanut butter chips (right. like my neighborhood 7-11 had these. Just added extra pb!)
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine (i skipped this... i thought the 1 and 1/4 cups of sugar was plenty)

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 teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.

Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake.

Cookies may appear to be underdone, but they are not.

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