Peanut Butter Cookies the Magnolia Bakery
Indulge in the classic, irresistible flavors of "Peanut Butter Cookies the Magnolia Bakery," a recipe inspired by one of New York City’s most iconic bakeries. These cookies strike the perfect balance between soft, melt-in-your-mouth centers and delightfully crisp edges, all infused with the rich, nutty goodness of creamy peanut butter. Made with pantry staples like brown sugar, pure vanilla extract, and a hint of kosher salt, these cookies are elevated by their signature crisscross fork pattern, giving them that homemade charm. Ready in just 30 minutes, they are ideal for bake sales, afternoon snacks, or cozy dessert spreads. Whether enjoyed fresh out of the oven or stored in an airtight container, these cookies guarantee a nostalgic treat with every bite. Perfect for peanut butter lovers, this recipe is a must-try for your baking repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1.5 cups creamy peanut butter
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons kosher salt
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, light brown sugar, and peanut butter until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer on medium speed.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Using a cookie scoop or your hands, roll the dough into 1.5-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Using a fork, gently press down on each cookie ball to create a crisscross pattern on the top.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still appear soft.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
6594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.8 g | 491% | |
| Saturated Fat | 158.3 g | 792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 708.3 g | 258% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 428.2 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 535 mg | 41% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 3002 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
