by Baking Blonde
1 cup + 2 TBS peanut butter (Mary here: I used Peanut Butter & Co. Dark Chocolate Dreams Peanut Butter. Oh yes, I did. Dark chocolate peanut butter...drool.)
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips (I added more...I think Reeses Pieces would be good here too)
3/4 cup Sugar (for rolling dough balls, may need more or less)
Preheat oven to 350.Line baking sheets with parchment paper.In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely. *These are delicate cookies but so moist.
***chill dough at least 20 minutes before baking & keep extra dough chilled while other cookies are baking!
(re-blogged from The Girl Who Ate Everything http://thegirlwhoateeverything.blogspot.com)