I always wanted to be one of those moms that has freshly baked cookies waiting for their children when they come home from school for their after school snack. It turns out that I am not that mom. Most days from 3 until about 7 (when my children go to bed) my house is pure chaos. It is full blown survival mode. Homework, dinner, baths, bedtime. Sometimes my cookie baking aspirations are taken over by cleaning up Legos, changing diapers, and shuttling back and forth in the ol’ minivan. But on rare days, I sometimes do have it together, and I do make cookies for my children to come home to. These peanut butter cookies are a favorite around here and for good reason.
Peanut butter cookies are either really, really good or just mediocre. Some are too sweet, some are not salty enough, some are too hard, or too soft. This peanut butter cookie recipe comes via the Magnolia Bakery via Smitten Kitchen. It is by far, my favorite peanut cookie recipe. It yields a cookie with a crisp outside and a soft inside. And the most perfect combination of sweet and salty. When Will came home from school and ate one of these cookies, he told me, “Mom, these are the most delicious cookies ever.”
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup room temperature butter
1 cup peanut butter (I use creamy, but chunky would be amazing in these)
3/4 cup sugar
1/2 cup brown sugar
1 egg at room temperture
1 Tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup milk chocolate chips peanut butter M&Ms
sugar for rolling
In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside. Cream together the butter and peanut butter.
Add the sugars and beat until light and fluffy.
Add the egg, vanilla, and milk. Beat well.
Beat in the dry ingredients and mix until combined.
Mix in the milk chocolate and peanut butter chips.
Roll the dough into balls and roll in the sanding sugar.
Use the bottom of a glass and slightly flatten the bottom of the cookies.
I wanted to make these cookies festive for Valentine’s Day, so I added peanut butter M&Ms to tops of my cookies.
Press a few of the M&Ms in the tops of the cookies.
Bake in a preheated 350 degree oven for 10 to 12 minutes. Be careful to not overbake these.
Cool on the baking sheet for a minute, then let them cool completely on a cooling rack. I promise you that you will love these peanut butter cookies as much as I do.
You can adjust all of your cookie settings by navigating the tabs on the left hand side.
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.