PEANUT BUTTER CHOCOLATE CHUNK COOKIES

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter, room temperature
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 egg, room temperature
1 tbsp whole milk
2 tsp vanilla extract
1/2 cup peanut butter chips
1/2 cup bittersweet chocolate chunks
1 tbsp sprinkling sugar

Preheat oven to 350 degrees.
Line baking sheet with parchment paper; set aside.

In a large bowl, whisk the flour, baking soda, baking powder, and salt together; set aside.

In a separate bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Stir in the milk and vanilla extract.

Add the dry ingredients to the wet mixture and beat thoroughly. Stir in the peanut butter chips and the chocolate chunks.

Place the sprinkling sugar in a small bowl. Drop cookie dough by rounded teaspoonfuls into the sugar then place on baking sheet, leaving space between cookies for expansion.

Bake at 350 degrees for 10 to 12 minutes or until lightly golden in color. To maintain a chewy middle, do not overbake. (The cookies may appear to not be done, but they are.)

Cool on cookie sheet 1 minute then carefully remove to a wire rack to cool completely.

Yield: About 2 dozen cookies

 Note: I got this recipe from my Texas Co-op Magazine. It had a footnote saying it was adapted from The Magnolia Bakery Cookbook.