Peanut Butter Cookies


The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

Ingredients
  • 1 1/4 cups (165 grams) all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams or 4 ounces) unsalted butter, softened
  • 1 cup (255 grams) peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
  • 3/4 cup (150 grams) sugar
  • 1/2 cup (145 grams) firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon (15 ml) milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 cup (120 grams) peanut butter chips
  • 1/2 cup (85 grams) chocolate chips

Instructions
For full instructions kindly visit smittenkitchen.com.

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