These fabulous peanut butter cookies were published in June in our annual Taste 50 issue, which features d Parkers Farm peanut butter, produced in Coon Rapids. Here’s what we said: “The ingredients in super-rich, super-creamy peanut butter Parkers Farm?” Peanuts, and a pinch of salt, “said Rick Etrheim, owner of the Coon Rapids-based company.” It’s just like eating fresh -roasted peanuts. “That’s not a sales pitch, it’s the truth. It’s great on bananas, better on toast and it’s the essential building block for a spectacular peanut butter cookie.”

That would be this cookie.

By the way, the Minnesota Department of Agriculture recently released a consumer alert on Parkers Farm products after the agency reported they found some were contaminated with Listeria monocytogenes bacteria. Check out the release here. Be sure to check the expiration date on the label of your Parkers Farm peanut butter container.

Oh, and fans of New York City’s Magnolia Bakery, listen up: Simon & Schuster has recently compiled the bakery’s two cookbooks into an affordable ($ 19.99) paperback version, entitled “The Complete Magnolia Bakery Cookbook.”

PEANUT BUTTER COOKIES

Makes 2 to 3 dozen.

Note: From “The Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey (Simon & Schuster, $ 25). With extra-good peanut butter, these cookies are terrific.

• 11 / 4 c. flour

• 3 / 4 tsp. baking soda

• 1 / 2 tsp. baking powder

• 1 / 4 tsp. salt

• 1 / 2 c. (1 stick) unsalted butter, at room temperature

• 1 c. chunky-style peanut butter, at room temperature

• 3 / 4 c. granulated sugar, plus extra for sprinkling

• 1 / 2 c. firmly packed light brown sugar

• 1 egg, at room temperature

• 1 tbsp. whole milk

• 1 tsp. vanilla extract

• 1 c. peanut butter chips (such as Reese’s)

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a large bowl, whisk together flour, baking soda, baking power and salt and set aside. In a bowl of an electric mixer on medium speed, beat butter until creamy, about 1 minute. Add peanut butter and beat until fluffy, about 2 minutes. Add granulated sugar and brown sugar and beat until smooth. Add egg and mix until thoroughly combined. Add milk and vanilla extract, and mix until thoroughly combined. Reduce speed to low, add flour mixture and mix until just combined. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing cookies 2 inches apart. Using a fork, lightly indent with a Criss Cross pattern cookies, but do not overly flatten cookies. Lightly sprinkle cookies with granulated sugar. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remove from oven and cool cookies on baking sheets for 1 minute, then transfer to a wire rack to cool completely.