Milk & Chewy Peanut Butter Cookies

This year Santa gets two kinds of cookies.  You might be thinking that I'm trying to bribe my way to more presents, and you wouldn't be entirely wrong....but, the real reason for the two cookies is completely kid-driven.  The little people in our house love cookies, but they can't agree on their favourites.  This doesn't come as a surprise, since they're siblings and are just paving the way for future disagreements I'm sure.  However, the one thing in common with these cookies aside from the tastiness factor, is that they are true classics.

Chocolate Chip and Peanut Butter.

My little girl loves PB so it comes as no surprise to me that she chose that cookie to make for Santa.  I call her a PB fanatic, from sandwiches to cookies, this girl gets her daily dose of the stuff.  She's in love, in love at the age of 3, and adamant that Santa share in her PB excitement.

Growing up I remember  peanut butter cookies being on the crunchy side, still tasty, but crunchy.  However, as I've stated (numerous times now I'm sure) I like a soft and chewy cookie.  And let's be honest, if someone has to help Santa eat the cookies it may as well be one that I'm going to enjoy each and every bite of.

Pass the milk.  Cheers!

Chewy Peanut Butter Cookies

1/2 cup unsalted butter, softened
1 cup peanut butter
3/4 cup white sugar, plus more for sprinkling
1/2 cup brown sugar, firmly packed
1 large egg
1 Tbsp milk
1 tsp vanilla
1 1/4 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
pinch of salt

Preheat oven to 350 degrees.
In a large bowl combine flour, baking soda, baking powder and salt.  Set aside.
In the bowl of an electric mixer, beat butter and peanut butter together until fluffy.  Add in sugars and beat until smooth.  Add in egg, milk,  and vanilla, mix well.  Add flour mixture and beat thoroughly. 
Place sprinkling sugar on a small plate.  Roll dough into balls and then into sugar.  Place on parchment lined baking sheet and bake for 10-12 minutes.  Do not overbake.  Cookies may appear to be underdone, but they aren't.
Cool the cookies on the sheet for 2 minutes and then remove to wire rack to cool completely.

Yields 4 dozen
adapted from Smitten Kitchen, originally from Magnolia Bakery Cookbook


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