Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 31 of 457 is Peanut Butter Cookies — and here’s how it turned out.
I knew this day would come. Peanut butter cookies have always had a quiet confidence; like the friend who doesn’t need to prove anything but somehow still makes everything better. They were next on the list, and honestly, it felt like the perfect moment. I’d just wrapped a string of savory dishes, the kitchen was craving a little sweetness, and I was craving something that felt like a warm hug in cookie form.
This wasn’t an emergency bake. It was a planned indulgence.
A Few Notes from My Kitchen:
- Used Justin’s creamy peanut butter—the classic move.
- Scooped dough generously and gave them a crisscross press with a fork because some traditions deserve to stay put.
- Chilled the dough for about 30 minutes. This helps them keep their shape and bake into soft, thick cookies with tender middles.
- Baked at 350°F for 12 minutes. They looked a little underdone at first, but trust the process. They’ll settle beautifully.
These cookies are everything a peanut butter cookie should be. Soft in the center, lightly crisp at the edges, with just the right amount of sweetness. They’re not flashy. They’re foundational. They remind you that simple can be spectacular.
⭐⭐⭐⭐⭐ — for the comfort, the texture, and the fact that I had to hide a few if I wanted leftovers.
In a world full of trends and timelines, the peanut butter cookie stays steady. No bells, no whistles. Just a classic that delivers every single time. And maybe that’s the real love story: not the cookie that surprises you, but the one that always shows up when it’s supposed to.
426 recipes to go.
Gracefully yours,
Meal & Grace 