Posted in Home Baking, Sweets for the Sweet

In Which the Blogger Supersizes a Classic Cookie…

These babies are HUGE…

Ate [big sister], why don’t you bake those peanut butter cookies of yours?” my sister said when I told her I was planning to do a bit of baking over the weekend.  “I haven’t had those in ages.”

The cookies in question were wee morsels with a cross-hatched pattern on top, crisp on the outside and chewy within.  They were among the first things I ever baked successfully, but I kind of stopped baking them after an emotionally tempestuous time in my life.

But, since my sister asked me so nicely to bake them, I figured that I couldn’t let these scrumptious cookies be tainted forever by bitter memories.  To do so, I did a bit of tweaking: I used the solid American-style peanut butter as opposed to the natural kind (the sort where oil floats on top of the butter) that I used before, took out the butter and used margarine all throughout,  and – rather than form the cookies into small ones – I went the whole hog and supersized the lot.  They need to bake a bit longer, but they are absolutely worth it.  Plus, using all margarine than a mix of margarine and butter made the texture a lot better.

These cookies are also totally portable, so I brought a couple to work together with some homemade vanilla pound cake…

The resulting cookies are nice and large, crisp-crusted on the outside and moreishly fudge-like within.  They are sweet and buttery with just the barest hint of salt.  These are the perfect snack to go with a glass of cold milk – plain or chocolate, it’s totally up to you.

Giant Peanut Butter Cookies

  • 1 – 1/4 cups flour
  • 1/2 cup salted margarine
  • 1/2 cup creamy peanut butter
  • 1/4 cup granulated white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
Cream together the peanut butter and margarine.  Add sugars and cream till light and fluffy.  Add half of the flour, the egg, baking soda, baking powder,  and vanilla; mix until well combined.  Add the rest of the flour and mix until a soft dough is formed.  Chill for 30 minutes.
Preheat the oven to 375 degrees / Gas Mark 5.  Measure out level 1/8 cup (2 tablespoons) portions of dough.  Roll into balls and make a cross-hatch pattern by pressing the tines of a fork onto each ball to flatten.  Bake for 10 – 15 minutes; remove from the sheets and cool on a rack.
Makes 16 large cookies.


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

One thought on “In Which the Blogger Supersizes a Classic Cookie…

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