Peanut Butter Cookies

Recipe Notes: I added white chocolate chips. The recipe calls for peanut butter chips. Next time I will try it with them to see the difference. Adapted from the Magnolia Bakery Cookbook

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 crunchy peanut butter *

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, or white chocolate chips

1/2 cup chocolate chips

For sprinkling: 1 tablespoon turbinado (raw) sugar

Preheat oven to 350°.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt.

Set aside.

In another 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 onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern. Sprinkle with turbinado (raw) sugar.

Bake for 10 to 14 minutes, depending on size of cookie. 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.

*If you use smooth peanut butter, add some chopped peanuts to it.