Peanut Butter Chocolate Chip Cookies

Found this awesome recipe on theidearoom.net and had to try them. I am not the best baker and now living in Denver and yet again adjusting to a higher altitude it always makes me even more nervous to make. I made a few modifications and they came out really good. Nice and soft, chewy on the inside, crispy on the outside. Made a perfect 2 dozen.

Peanut Butter Chocolate Chip Cookie Recipe

*recipe from BHG with some modifications.

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter (I used creamy)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar 
• *Note that at high altitude you can decrease sugars and it's supposed to help by 1-2 TBSP*
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour (I make sure the cups are both heaping)
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)

Directions:

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated.  If necessary place the dough in the freezer to make easier to handle.

2. Preheat oven to 375 degrees F. Drop cookies by scooping them out of the bowl with a spoon dropping them in balls onto your greased cookie sheet. (I use my nifty Pampered Chef cookie scoop.) You do NOT need to smash them like normal peanut butter cookies. Think chocolate chip. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.