Okay, maybe not a million. But be warned - this recipe yields a ton. I ended up with at least 75 cookies. This also means that unless you have a commercial-grade oven, you'll be spending a solid chunk of time rotating batches in and out. Overall, totally worth it though.
WHAT YOU NEED:
1/2 cup unsalted butter, softened
1 cup peanut butter
3/4 cup sugar
1/2 cup brown sugar, packed
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: a few tablespoons white sugar
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- In a large bowl, beat together the butter and peanut butter with an electric mixer until smooth. Add the sugars, egg, milk and vanilla extract, mixing until well combined. Sprinkle the flour, baking soda, baking powder and salt overtop. Beat thoroughly. Fold in the chocolate and peanut butter chips.
- Place sprinkling sugar on a small plate. Drop rolled teaspoon-fulls of dough into the sugar to lightly coat, then place onto the prepared baking sheet a few inches apart. Using a fork, press down on each ball just slightly, making a criss-cross pattern.
- Bake for 10 to 12 minutes. Remove from oven and let cool for 1 minute on baking sheet before moving to a wire rack to cool completely.
Recipe via Smitten Kitchen