Ingredients
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1 1/4 cups all-purpose flour
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3/4 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, room temperature
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1 cup creamy peanut butter (Skippy)
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3/4 cup sugar
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1/2 cup firmly packed light brown sugar
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1 tablespoon milk
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1 teaspoon vanilla extract
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1/2 cup peanut butter morsels (peanut butter chips)
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1/2 cup semisweet chocolate, chopped very coarsely
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1/4 cup chopped peanuts
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1/4 cup sugar (approximately, for rolling)
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1 large egg
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
- Add the flour mixture and beat thoroughly.
- Stir in the peanut butter chips, chocolate, and peanuts.
- Refrigerate the dough for 10-20 minutes.
- Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
- Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
- Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.