Ingredients
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½ cup Butter
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1 cup extra-crunchy Peanut Butter
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1 cup Granulated Sugar
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½ cup firmly packed Brown Sugar
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1 Egg
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1 tablespoon whole Milk
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1 teaspoon Vanilla Extract
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1¼ cups all-purpose Flour
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¾ teaspoon Baking Soda
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½ teaspoon Baking Powder
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¼ teaspoon Salt
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¾ cup Peanut Butter
Directions
I have always been a lover of cookies, but I crave these more than any other type. If you or someone you know has a peanut butter obsession like I do, you are going to want to keep this recipe close by. I took my favorite peanut butter cookie and amped up the peanutty flavor exponentially by using a full cup of extra-crunchy peanut butter and peanut butter chips in the dough.
You might note that I don’t put fork marks in my peanut butter cookies. That classic trademark is used as a means to help peanut butter cookies not puff up in the center when baked. I prefer to bake my cookies first, then as soon as they emerge from the oven, still somewhat underdone in the center, I press them down gently using the back of a wooden spoon. This gives them that beautiful crackled look while achieving the same goal as the fork method.
Steps
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1
Done
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. |
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2
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth. Add ¾ cup of the granulated sugar and the brown sugar and cream together until combined. Mix in the egg, followed by the milk and vanilla, scraping the sides and bottom of the bowl as needed. |
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3
Done
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In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. With the mixer on low, gradually add the flour mixture to the peanut butter mixture until thoroughly combined. Add in the peanut butter chips and stir to combine. |
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4
Done
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Using a medium cookie scoop (about 1½ tablespoons), form the dough into balls. Place the remaining ¼ cup granulated sugar in a shallow dish. Roll each ball of dough in the sugar. Place the balls on the baking sheet. Bake for 10 to 12 minutes, being careful not to overbake. The cookies will look slightly underdone in the center, but will set as they cool. Press the top of each cookie down using the back of a wooden spoon to achieve a crinkled look. Allow to cool for 5 minutes before transferring to a wire rack to cool completely. |
