Peanut Butter Cookies The Magnolia Bakery Recipes

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CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

Steps:

  • Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
  • In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
  • Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES



Magnolia Bakery's Chocolate Drop Cookies image

From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars.

Provided by COOKGIRl

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 13

2 1/4 cups unbleached flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 1/3 cups unsalted butter, softened
2/3 cup firmly packed light brown sugar
1 cup sugar
2 large eggs, at room temperature
3 tablespoons milk
1 tablespoon pure vanilla extract
1 1/2 cups pecans, chopped (or hazelnuts)
1 cup almonds, roca brand candy minced small (or 1 cup Heath Bars cut up into small chunks)
1/2 cup vanilla chip

Steps:

  • Preheat oven to 350°.
  • Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
  • In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
  • To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
  • Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
  • Arrange the cookies on a parchment lined baking sheet.
  • Leave several inches between each cookie as they will need room to expand.
  • Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.

Nutrition Facts : Calories 2414.8, Fat 161.2, SaturatedFat 65.2, Cholesterol 364, Sodium 1465.7, Carbohydrate 228.4, Fiber 17.9, Sugar 136.2, Protein 34.9

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  • Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside. Place sugar in a bowl (about 1/3 cup sugar is enough).
  • In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars (3/4 cup white and 1/2 cup brown) 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.
  • Drop by rounded teaspoonfuls into the bowl of sugar and coat all sides, then place onto a greased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern.
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