Peanut Butter Cookies The Magnolia Bakery Recipes
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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
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
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.
- 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.
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