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Peanut Butter Cookies



1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup peanut butter at room temperature (smooth or chunky)

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 cup peanut butter chips

1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine (optional)

Preheat oven to 350 degrees Fahrenheit.  In a large bowl, combine the flour, the baking soda, baking power, and salt.  Set aside.

In a large bowl, beat the butter and 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 peanut butter and chocolate chips.

Place sprinkling sugar (a tablespoon) on a plate.  Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion.

Using a fork, lightly indent with a criss-cross pattern but do not overly flatten.

Bake for 10-12 minutes.  Do not overbake.

Cook the cookies on the sheets for 1 minute; remove to a rack to cool completely.

About hopeseguin

Who am I? I'm still discovering just who I am, I suppose. A. Powell Davis writes that "Life is just a chance to grow a soul."

One response »

  1. I will make these….. they were delicious! Thank you for sharing your recipe.

    I’ll also be trying the Rosemary Pecans….. I love both Rosemary and Pecans….. sounds like an interesting combination….


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