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My search for the perfect peanut butter cookie was over when I made these crackly-on-top, crispy-edged, gooey and peanut buttery throughout morsels.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars and mix until combined. Then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
Put a few tablespoons of sugar in a shallow small bowl for rolling your cookies. Using a medium cookie scoop, portion out your dough, roll each into a ball and roll each ball in the sugar until coated on all sides. Place them on the prepared baking sheet, allowing room for the cookies to spread out while baking.
Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.
Adapted from Smitten Kitchen.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!