Peanut Butter Cookies

See also, Shirley's Peanut Butter Cookies

From Smitten Kitchen, where Deb adapted the Magnolia Bakery Cookbook recipe, and includes the note, "The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later."

1 1/4 cups (165 grams) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened (really, let it soften, or the dough is crumbly)
1 cup (255 grams) peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery, find the most burnt flavor you can, don't use Jif or Skippy, too much sugar)
3/4 cup (150 grams) sugar (do not use Trader Joe's Organic Cane sugar, the granules are too large to dissolve well, less if you use Jif or Skippy, as they have sugar added)
1/2 cup (145 grams) firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) vanilla extract
1/2 cup (120 grams) peanut butter chips
1/2 cup (85 grams) 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 un-greased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 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 to cool completely.