I will post a picture of these the next time I make them--promise!
If you make these, make sure you have a gallon of milk in reserve just to drink with these cookies. They are VERY rich! These were another rare "thumbs up" from the hubby. He said it was like eating a Reese's Peanut Butter cup....I assumed that was a good thing!
I found this recipe on My Kitchen Cafe. The author said that she doubled the recipe. I did also and it didn't seem to be an excessive amount of cookies. This could possibly be because I made them with an enormous cookie scoop. Anyhow, I am going to post the recipe doubled. Enjoy!
2 1/2 c. all-purpose flour
1 1/2 t. baking soda
1 t baking powder
1/4 t. salt
2 sticks butter, softened
2 c. peanut butter at room temperature
1 1/2 c. plus 1 T. (for sprinkling) sugar
1 c. firmly packed light brown sugar
2 large eggs, at room temperature
2 T. milk
2 t. vanilla extract
1 c. peanut butter chips
1 c. chocolate 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. Place sprinkling sugar on a plate. Drop by rounded tablespoons (I like big cookies!) onto an ungreased baking sheet. Flatten with the bottom of a glass that has been dipped in sugar. Bake for 10 to 12 minutes (mine took the full 12 because, well...they were huge!). 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.
taken from melskitchencafe.com