Be warned, these peanut butter cookies ARE NOT your typical peanut butter cookies. These cookies do not taste like, nor resemble hockey pucks or flying discs. They are soft, chewy, beautiful and will disappear WAY too quickly.
A few notes:
- I like to use dark chocolate chips, but semi-sweet work well too, as does a combination of chocolate chips and peanut butter chips.
- Use crunchy peanut butter if possible. More texture = better cookie
- Do NOT over bake these puppies. When you take them out of the oven, you will wonder if they are done…. They are. Take them out, let them cool. Devour.
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup sweet cream butter, softened
1 cup chunky peanut butter at room temperature
¾ cup white sugar + ¼ cup for rolling
½ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy.
Add the sugars 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 chips.
Put the remaining ¼ cup of sugar on a plate. Roll rounded teaspoonfuls of cookie dough into the sugar, then place them on an ungreased cookie sheet, leaving several inches between for expansion.
Using a fork, lightly indent with a criss-cross. Do not overly flatten cookies.
Bake for 11 minutes. Do not overbake (see my note above!)
Cool for 1 minute, then remove from cookie sheet onto cooling rack.