Peanut Butter & Chocolate Chip Cookies

 These are little treats from heaven, let me just tell you. I mean, the name alone lets you they are going to be delicious. Peanut butter & chocolate chips- truly one of life's most perfect marriages made into a cookie. Yum. But just wait until you try them. They are even better than you expect! Soft & chewy with a crispy outside. I actually used mini chocolate chips, only because I don't really like chocolate. GASP, I know. The last time I said that out loud my Aunt Temesia asked, "What is wrong with you?". Let me clarify, I don't mind a little chocolate, as long as there is a ton of Peanut butter to go with it! Add more, larger chocolate chips if that's your thing. Just make sure you make these cookies. Trust me, you'll be thanking me later!

 This is recipe is slightly adapted from The Smitten Kitchen's version, who adapted hers from the original in the The Magnolia Bakery Cookbook.

Ingredients:

1 1/4 cups All-Purpose Flour

3/4 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

1/2 cup Butter, softened to room temperature

1 cup Peanut Butter, room temperature

3/4 cup Sugar

1/2 cup firmly packed Light Brown Sugar

1 large Egg, at room temperature

1 tablespoon Milk

1 teaspoon Vanilla Extract

1/2- 1 cup mini Chocolate Chips

For sprinkling:

1 tablespoon Sugar

Directions:

Preheat oven to 350 degrees. In a bowl, combine the flour, the baking soda, the baking powder & salt. Set aside.

 In a large bowl (I used my stand mixer with the paddle attachment.), beat the butter and the peanut butter together until fluffy. I used creamy peanut butter but the original recipe calls for chunky so use what you want! Then add the sugars and beat until smooth.

 Add the egg and mix well. Add the milk and the vanilla extract. Then add the flour mixture and beat thoroughly.

 Stir in the chocolate chips. I used a little over 1/2 cup of the mini's. The original recipe calls for 1 cup of peanut butter chips so use what ever you'd prefer!

 Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. One of those mini ice cream scoops would come in helpful here! (My helper is saying, "Never mind taking pictures, let's bake cookies!")

 Using a fork, lightly indent with a crisscross pattern but do not overly flatten cookies. Lightly sprinkle cookies with sugar.

 Bake for 10-12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not.

 Cool the cookies on the sheets for 1 minute, then remove to a rack and cool completely.

 Makes 2-3 dozen delicious cookies.

 YUM!!

 Miss Hannah thinks these are a favorite!