Peanut Butter Cookies

Will you be bored if I share a peanut butter cookie recipe with you? What if it's a really good peanut butter cookie recipe that I plan on making again? I'd say this is the last peanut butter cookie recipe I'll be posting (well I've only posted one before) because between this one and my other two favourites, and a yummy healthier version, my peanut butter cookie needs are fulfilled. If you've yet to find your peanut butter cookie love, try out this recipe. I'd expect your cookies to be less flat as I think my butter was too soft.

I never tire of photos of stacks of cookies! I love how they look.

Some of you might have noticed that in the baking recipes I post, I usually put how many grams of flour I used. I know there are "official" sources out there that say 1 cup of all purpose flour weighs 120 grams (but actually some sources say 140 grams and other weights in and around there so what is "right"?). And I tried that method for a while, but my baked goods weren't turning out the way they used to, the way I liked them. So I went back to measuring flour the old way, and just recording how much I use each time (which seems to be pretty consistent). I guess I could go through my recipes and see how much I like 1 cup of flour to weigh in baking, but for now I'll just note in each recipe how much I used.

Do you have any favourites from The Magnolia Bakery Cookbook? I've liked the things I've made but haven't used the cookbook that much so would love any suggestions you have!

If this sounds good, you might also like:
Double Dark Chocolate Cherry Cookies
Monster Cookies
Peanut Butter Squares with Milk Chocolate and Oats
Chunky Peanut Butter and Oatmeal Chocolate Chipsters

Peanut Butter Cookies
Adapted from The Magnolia Bakery Cookbook

1 1/2 cups all purpose flour (I used 168 g.)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup smooth peanut butter, at room temperature
3/4 cup plus 1 tablespoon (for sprinkling) sugar
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

Preheat oven to 350F.

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 chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies. Lightly sprinkle cookies with sugar. Bake for 10-12 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.

Makes 2-3 dozen cookies.