Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup reduced-fat peanut butter
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light-brown sugar
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/4 cup fat-free milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- 1/4 cup finely chopped peanuts
Preparation
Step 1
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Heat oven to 350 degrees F.
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In a medium-size bowl, whisk together flour, baking soda and salt. Set aside.
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In a large bowl, beat peanut butter and butter on medium speed 2 minutes, until creamy. Add brown sugar and 1/4 cup of the granulated, and beat 2 minutes. Beat in milk, egg and vanilla. Beat in dry ingredients until just combined. Stir in chips and nuts. Chill dough 15 minutes.
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For each cookie, roll 2 teaspoons of dough into a ball and place on baking sheets 2 inches apart. With fork, flatten each ball into a 1 1/2-inch round, making a crosshatch pattern. Sprinkle a small amount of the remaining sugar over the top of each.
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Bake at 350 degrees F. for 10 to 12 minutes, until lightly browned around edges. Let cool on sheets 1 minute. Transfer to rack; let cool.