Soft Chewy Peanut Butter Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 ¼ cup All-Purpose Flour
02 - ¾ teaspoon Baking Soda
03 - ½ teaspoon Baking Powder
04 - ¼ teaspoon Salt

→ Wet Ingredients

05 - ½ cup Unsalted Butter, room temperature
06 - 1 cup Creamy Peanut Butter
07 - ¾ cup Light Brown Sugar, firmly packed
08 - ¼ cup Granulated Sugar
09 - 1 tablespoon Milk
10 - 1 teaspoon Vanilla Extract
11 - 1 Large Egg, room temperature

→ Decoration

12 - 1 cup Semi-Sweet Chocolate Chips
13 - 1 teaspoon Vegetable Shortening
14 - ⅔ cup Chopped Salted Peanuts

# Instructions:

01 - Adjust oven rack to the 2nd level position (just above center) and preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper or silicone mats and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
03 - Using a hand mixer or stand mixer fitted with the paddle attachment, cream the unsalted butter, peanut butter, light brown sugar, granulated sugar, milk, and vanilla extract on medium-high speed until well blended. Add the egg and mix until incorporated.
04 - Set the mixer speed to low and gradually add in the whisked dry mixture until completely blended.
05 - Roll the peanut butter cookie dough into 2.5 cm (1 inch) balls, spacing them about 4-5 cm apart on the prepared cookie sheets. If using cookie stamps, coat them lightly with flour and press down on each dough ball. Repeat with remaining dough, re-flouring stamps every 2-3 cookies to prevent sticking.
06 - If not using cookie stamps, roll the dough into 2.5 cm balls and place them 4-5 cm apart. Dip a fork in cold water, then create a cross-hatch or X pattern on top of each dough ball, gently pressing down.
07 - Bake the cookies for 8-10 minutes at 375°F (190°C). Let them cool on the cookie sheets for about 5 minutes before transferring to a cooling rack. Use a spatula for transfer as they will be very soft.
08 - In a medium microwave-safe bowl, heat the chocolate chips and vegetable shortening in 30-second increments, stirring between each, until completely melted and smooth. Dip a portion of each cooled cookie into the chocolate and sprinkle with chopped peanuts. Allow to set before serving.

# Notes:

01 - For best results, ensure butter and egg are at room temperature before mixing.
02 - Flour your cookie stamps frequently to prevent sticking.
03 - Cookies will be very soft when first removed from the oven but will firm up as they cool.

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