I’ve had this recipe bookmarked for quite some time now and they did not disappoint! I forgot to squish the first batch with a fork so they came out dense and not so good, but I remembered from then on out and the rest were perfect!
The Best Peanut Butter Cookies (as seen on Baking Blonde’s blog)
1 cup + 2 TBS peanut butter (I used extra crunchy)
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips (did not have so I left these out)
1/2 cup Chocolate Chips (I used a full cup)
3/4 cup Sugar (for rolling dough balls, may need more or less)
Preheat oven to 350.
Line baking sheets with parchment paper.
In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.
In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transfered to a wire rack to cool completely.