The Irony...I know

After my last post, I thought it only appropriate to follow up with some of my Sunday activities of baking Peanut Butter Cookies (and putting my treadmill on Craig's List tonight- no joke...but remember? I'm joining a gym????)
Anyway, we have small group at our house tomorrow night and Jason suggested peanut butter cookies (which I never even think to make) and I hesitate because thin, crispy ones are no good (in my opinion) and I've never been able to find a recipe otherwise or try any for that matter that aren't soft and chewy. After a while of googling and reading reviews (and yes, typing in how to make Subway's PB cookies...), I found one that looked promising, busted it out and WALL-AHH!!
Success. They're truly amazing. The dough is even better. And my husband's reaction to them is priceless. Job well done...so well done, that I want to share my find. But unless you're in my community group tomorrow night, here's the recipe so you can try for yourself.
They truly are soft and chewy. My altercations were that I only used peanut butter chips (not chocolate chips, too), cooked them 9 minutes (less time) and on some of them (per husband's request), I shoved a chocolate kiss in the middle when I pulled them out of the oven.
Enjoy. :)

Peanut Butter Cookies

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
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a criss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.