Just add sugar

In my book, any cookie recipe that involves rolling the dough in sugar before baking has to be good. And when that recipe also contains peanut butter and chocolate, it has to be fantastic. I found this recipe on I Pray to Gouda and with the rave review Faith gave I knew I had to make these cookies. I had given away all of my Christmas cookies, and on Sunday I was wishing I hadn't because I really wanted a cookie. I decided it was the perfect time to try out this recipe - I baked 8 cookies and froze the rest of the dough for later. These suckers are good! I mainly love all cookies, but I am not really a fan of crunchy cookies - I like mine soft and chewy. I tend to think of peanut butter cookies as crunchy, but these were nice and tender and stayed that way. When your holiday baking finally disappears and you find yourself craving cookies, give these ones a try!

Sugar-Dipped Chocolate and Peanut Butter Chip Cookies

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 peanut butter at room temp

3/4 cup sugar, leave some aside for dipping

1 large egg, at room temp

1 TB milk

1 tsp. vanilla extract

1/2 cup peanut butter chips

1/2 cup chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.In a large bowl, beat the butter and the peanut butter and beat until smooth. Add egg and mix well. Add milk and vanilla extract. Add flour mixture and beat thoroughly. Mix in sugar. Stir in peanut butter chips and chocolate chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets. Using fork, lightly indent with a crisscross pattern, but don't overly flatten the cookies. Bake for 10-12 minutes.The cookies won't look done, but they are. Let them cool on the sheets for 1 minute, then remove to a rack to cool completely.