makes about 24 cookies
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 peanut butter (I used crunchy to add extra texture)
3/4 cup sugar, plus 3 tablespoons reserved for sprinkling on dough before baking
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk I used unsweetened vanilla almond milk because I had it on hand)
1 teaspoon vanilla extract
1/2 cup dark or semisweet chocolate chunks
In a large bowl, beat the butter and peanut butter together. Add both kinds of sugar to the mixture and cream together. Add the egg, milk and the vanilla extract, and mix well. Slowly add the flour mixture into the wet ingredients, beating thoroughly. Stir in the peanut butter and chocolate chunks. Place the remaining few tablespoons of sugar for sprinkling on a plate. Drop rounded teaspoonfuls of the cookie dough into the sugar and roll to coat. Place onto an ungreased cookie sheet. The cookies won't expand much, so don't worry about leaving to wide of a space between them.
Using a fork, lightly indent with a crisss-cross pattern, being careful not to break the dough apart. Bake for 10 to 12 minutes.
Invite lots of friends over to share these with you, because trust me, it's not safe to be left alone with a whole batch!