I really love peanut butter cookies but these are by far, one of the best peanut butter cookies I have ever tasted. I have always loved good chocolate chips in a peanut butter cookie – brilliant! This recipe calls for part peanut butter chips and part chocolate chips, and let me tell you, the combination is incredible. You can use your own discretion on the chip subject!

You will need:
(I doubled this recipe, and got about 60 cookies)

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 it was just fine…
you could cut the salt slightly if you want.
1 cup creamy or nutty peanut butter at room temperature
*I used the creamy
¾ cup white sugar
plus at least 1/4 cup (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
or you can use all of one kind
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 chips. Place sprinkling sugar on a plate or small bowl. Roll cookie dough into good size balls, then roll 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. Bake for 10 to 12 minutes (I only baked mine for about 10 minutes). Do not overbake. Cookies may appear to be underdone, but they probably are not, unless you want a crispy cookie. Enjoy!….then run on treadmill.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.