This is by far my favourite cookie recipe - i'ts from the Magnolia Bakery cookbook. I'ts a sweeter cookie than most because of the addition of Reece's peanut butter chips.
1 1/4 cups plain flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup peanut butter at room temperature 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 roasted peanuts (optional) 1/2 cup peanut butter chips
Preheat oven to 180 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 and roasted peanuts (if using).
Roll into balls then place on an ungreased cookie sheets (I just line my cookie sheets with baking paper), leaving several inches between for expansion.
Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten cookies.
Sprinkle with sugar.
Bake for 10 to 12 minutes.
Do not overbake. Cookies may appear to be underdone, but they are not. (I remove them from oven when very slightly browned around edges)
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely. (This is when baking paper is handy - I just pull the whole piece of paper, cookies included, onto a wire rack to cool).