Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 3/4 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1 cup chocolate chips
- 2 tablespoons granulated sugar for rolling
Preparation
Step 1
Preheat oven to 350 degrees. Combine the flour, baking soda, baking powder, and salt together in a large bowl and set aside.
In another large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Mix in the egg, milk and vanilla. Add the flour mixture and beat thoroughly, starting at low speed and working up to medium-high. Stir in the peanut butter and chocolate chips.
Place the 2 tablespoons of sugar on a plate. Drop rounded teaspoonfuls of cookie dough into the sugar and roll to coat. Place onto ungreased baking sheets, leaving about 2 inches in between. Gently press the top of each cookie with your thumb to slightly flatten.
Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Cookies keep for 4-5 days in a covered airtight container.
Makes about 5 dozen 2-inch round cookies.