These delicious peanut butter cookies have crisp edges, soft centers, and chocolate AND peanut butter chips! Easy to make.
Author: Leona Konkel
1 3/8cupsflour165 grams
1cuppeanut butter255 grams
1/2cupfirmly packed brown sugar145 grams
1teaspoonvanilla extract5 grams
1/2cuppeanut butter chips120 grams (can use another 1/2 cup/85 grams chocolate chips)
1/2cupchocolate chips85 grams
2tablespoonssugarfor sprinkling/rolling; optional
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.
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
Peanut Butter Cookies https://foodsilike.net/peanut-butter-cookies/