Magnolia Bakery Peanut Butter Cookies

Sometimes it amazes me . . . but I get tired of chocolate. Well, not that I'd ever turn it down, perish the thought, but sometimes when dessert rolls around I look for something that doesn't have chocolate in it. Usually this happens when I've had a whole lotta chocolate, such as right after the World Peace Cookies and Malted Whopped Drops. Then I felt like I needed a little break from all of that chocolate goodness, nothing major, just a little break. Peanut butter cookies are usually pretty far down on my list of cookies. I can easily pass them up. I just don't like the straight up peanut butter thing, it's too one-dimensional for my tastes. But, as luck would have it, I found this recipe in the Magnolia Bakery Cookbook and I couldn't resist trying what's described as "the secret to the perfect peanut butter cookie." Well, I don't think that I'm the best person to judge a peanut butter cookie but I will say, these are the best peanut butter cookies that I've ever made! They have a fantastic flavor because they're not too sweet and not too overwhelmingly peanut buttery. The peanut butter chips are a must but of course I think that next time I'll add some chocolate chips too, just for good measure. I had some extra Heath toffee bits (with the chocolate on them) that I sprinkled on top of some of them but I liked the plain cookies the best.

Peanut Butter Cookies
Magnolia Bakery Cookbook

1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, softened
1 c chunky style peanut butter
3/4 c sugar (plus extra for sprinkling)
1/2 c firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1 c peanut butter chips

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 chips. Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisscross pattern but do not overly flatten cookies. Lightly sprinkle cookies with sugar. Bake for 10-12 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 and cool completely.
Makes 2-3 dozen cookies.