These cookies were amazing! They have the perfect texture- a little soft in the middle, a little crunchy on the outside. And the chocolate chips are a perfect addition to this great peanut butter cookie.
Peanut Butter Chocolate Chip Cookies
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 peanut butter at room temperature (I used crunchy for added texture)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips (I used semi-sweet)
For sprinkling: 1 tablespoon sugar, regular (I used a lot more that one tablespoon).
Preheat oven to 350 degrees.
In a large bowl combine the flour, the baking soda, 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 peanut butter and chocolate chips. Place sprinkling sugar- the remaining tablespoon- on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten the cookies. 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.