These delicious peanut butter cookies have crisp edges, soft centers, and chocolate AND peanut butter chips! Easy to make.
Course:
Dessert
Cuisine:
American
Servings: 60
Author: Leona Konkel
Ingredients
1 ⅜cupsflour165 grams
¾teaspoonbaking soda
½teaspoonbaking powder
¼teaspoontable salt
½cupbuttersoftened
1cuppeanut butter255 grams
¾cupsugar150 grams
½cupfirmly packed brown sugar145 grams
1egg
1tablespoonmilk15 grams
1teaspoonvanilla extract5 grams
½cuppeanut butter chips120 grams (can use another ½ cup/85 grams chocolate chips)
½cupchocolate chips85 grams
2tablespoonssugarfor sprinkling/rolling; optional
Instructions
With a hand or stand mixer, beat butter and peanut butter until fluffy. (This will really be more like runny peanut butter if your kitchen is warm.) Add sugar and brown sugar, and beat until smooth. Add the egg, then add the milk and vanilla.
Add flour, baking soda, baking powder, and salt, and mix until just combined. Add peanut butter and chocolate chips and mix briefly to combine.
Scoop heaping teaspoonfuls of dough using a 2-teaspoon cookie scoop. (Don't level it off.) Roll the tops of the cookie dough gently in the extra sugar, then place sugared side up on a baking sheet. Use a fork to gently press a criss-cross pattern onto the top, flattening them out slightly. (Don't flatten them too much; they will flatten as they bake too.)
Bake for 9-12 minutes. (Try 9 if you make them a little too small, by leveling off your 2 teaspoon cookie scoop.) Cool on the baking sheet for 1 minute, then remove to a cooling rack to cool completely.
Recipe Notes
If you've made the cookies small, they will be a little crisp throughout. So don't make them too small!
Adapted via Smitten Kitchen from the Magnolia Bakery Cookbook