HEAVENLY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Heavenly Peanut Butter Chocolate Chip Cookies

From Kitchen Cafe

1¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened (I used salted butter and cut the 1/4 teaspoon salt down to 1/8 teaspoon), 1 cup peanut butter at room temperature, ¾ cup plus 1 tablespoon (for sprinkling) sugar, ½ cup firmly packed light brown sugar, 1 large egg, at room temperature, 1 tablespoon milk, 1 teaspoon vanilla extract, ½ cup peanut butter chips, ½ cup 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 peanut butter chips. Place sprinkling sugar 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 crissscross pattern but do not overly flatten cookies (like Deb from Smitten Kitchen, because I want to be just like her, I used the back of a flat spatula to flatten - don't ask me why I avoided the crisscross pattern, like I said, I just wanted to mimic Deb's exact actions with these cookies). Bake for 10 to 12 minutes (I only baked mine for about 9 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.