– 1 1/4 cups all-purpose flour – 3/4 teaspoon baking soda – 1/2 teaspoon baking powder – 1/4 teaspoon salt – 1/2 cup unsalted butter softened – 1 cup peanut butter at room temperature smooth is what we used, but I am pretty sure they use chunky at the bakery – 3/4 cup sugar – 1/2 cup firmly packed light brown sugar – 1 large egg at room temperature – 1 tablespoon milk – 1 teaspoon vanilla extract – 1/2 cup peanut butter chips – *I added instead a 1/2 cup white chocolate chips from Ghirardelli – 1/2 cup chocolate chips –*I added instead mini semi-sweet chocolate chips
Cook time: 20 min
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Why do Peanut Butter Cookies have fork marks? Peanut butter cookie dough is dense. By pressing the cross-hatch pattern on the dough balls, it flattens them and allows for more even baking. They will cook unevenly if you skip this step.
Why did my cookies fall apart? If your cookies are crumbly, you probably cooked them a tad too long. Next time, take them out of the oven as soon they no longer look wet. They will finish cooking on the baking sheet after you remove them from the oven.
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