world's best peanut butter cookies

I am not a huge fan of peanut butter cookies. I LOVE peanut butter, but for some reason most traditional peanut butter cookies I could take or leave.

But this recipe, oh this recipe is different -not only do you add chocolate chips and peanut butter chips, you also used chunky peanut butter giving an otherwise plain peanut butter cookie a little boost.

Peanut Butter Chocolate Chip 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 chunky peanut butter at 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 cup peanut butter chips

1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

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 peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a small spatula lightly press the cookie dough down being careful not to flatten. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

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

For an extra special treat, sandwich vanilla icecream between 2 cookies and freeze!

recipe from smittenkitchen.com