This One's For Mrs. Martin

The conversation around our dinner table last night:

Ben:  "Mom, what's for dessert?"

Me:  "We don't really have anything."

Ben:  "Then you should probably just make some cookies."

Me:  (Thinking, wow, I've already spoiled them with homemade baked goods.)  "What kind?"

Ben, Lia & Darrin:  "PEANUT BUTTER!!!"

And so I present to you:   THE. BEST. PEANUT. BUTTER. COOKIE. EVER.  It is a recipe from my favorite cookbook right now, The Complete Magnolia Bakery Cookbook, which was also a Christmas present from my mom.  These cookies rock.

Peanut Butter Cookies

1-1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 cup peanut butter

3/4 cup sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

1 tablespoon milk

1 tsp vanilla extract

Optional:  1 cup peanut butter chips or chocolate chips

Preheat oven to 350 degrees.  In a large bowl, combine the flour, baking soda, baking powder and salt.  Set aside.   In another large bowl (or mixer bowl) beat the butter and peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix well.  Add the milk and vanilla.  Add the flour mixture and beat thoroughly.  Stir in the peanut butter chips (or chocolate chips).  Drop by rounded teaspoonfuls onto cookie sheets, leaving several inches between for expansion.  Using a fork, lightly indent with a criscross 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 on the cookie sheets for 1 minute then remove to a rack to cool completely.  Makes 2-3 dozen cookies. 

A little tip I learned:  If your cookies are getting too flat when you bake them, put your dough in the refrigerator for 10-15 minutes before baking, then scoop onto cookie sheet and bake.  Works like a charm!