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Categories:
flour baking soda baking powder salt unsalted butter peanut butter white sugar brown sugar egg milk vanilla peanut butter chocolate chips white sugar
Viewed: 37 - Published at: 6 years agoIngredients
- 1 14 cups all-purpose flour
- 34 teaspoon baking soda
- 12 teaspoon baking powder
- 14 teaspoon salt
- 12 cup unsalted butter, softened
- 1 cup peanut butter, at room temperature (calls for smooth, but you can use chunky if you prefer)
- 34 cup white sugar
- 23 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 12 cup peanut butter chips
- 12-1 cup chocolate chips
- 2 tablespoons white sugar
Method
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking soda, baking powder and salt.
- Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add both sugars and beat until smooth, scraping down the sides of the bowl.
- Add the egg and beat well.
- Add the milk and vanilla extract.
- Once that is mixed well, start adding the flour mixture slowly and beat well.
- Stir in the peanut butter and chocolate chips.
- Put the 2 Tablespoons white sugar in a bowl.
- Drop cookie dough by rounded teaspoonfuls into the sugar.
- (I use a scoop and then roll it to make round) rolling to coat.
- Place on ungreased cookie sheets leaving several inches between for expansion.
- Using a fork, lightly indent top w/criss-cross pattern being careful not to overly flatten cookies.
- Bake for 10-12 minutes.do not overbake.
- Cookies may appear to be underdone, but they are not.
- Remove and let sit on cookie sheets for 1 minute.
- (they will fall apart if you don't).
- Remove to a rack and cool completely.
- Store in airtight container if there are any left!
- U.
