Peanut Butter Chocolate Chip Cookies

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I made these this afternoon.  They turned out perfectly if I may say so myself.  Me and baking cookies usually do not get along.  I always have trouble with cookies, especially chocolate chip cookies, spreading out too much and becoming chocolate chip cookie crisps.  I found this recipe through Pinterest on Mel's Kitchen Cafe.  They did not spread out, but remained plump and cakey, just like I like them.  I took Mel's advice and used a combination of semi-sweet chocolate chips and Reese's peanut butter chips to add that extra kick of peanut butter.  

1 cup (16 tablespoons) butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 ½ cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 ½ tablespoons milk
1 ½ teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

1.  In a large bowl, combine butter and peanut butter.  Use an electric or stand mixer to beat them until they are light and fluffy.  Add the brown sugar and white sugar.  Combine.  Add the eggs, milk, and vanilla.  Beat until the batter is light and fluffy, about 1 to 2 minutes.

2.  Sift together the flour, baking soda, baking powder, and salt.  Add to the butter mixture.  Mix until most of the flour is incorporated.  Add chocolate chips and finish combining.  Allow the cookie dough to sit for about 15 minutes.  The dough will become more firm.  

3.  Preheat oven to 350º F.  Line cookie sheets with parchment paper.  Scoop about 1 inch balls of dough on the cookie sheets.  (I used a cookie scoop to get equal sizes).  Bake about 7 minutes until gold brown.  Remove from the oven.  Allow to cool about 4 minutes and then transfer to cooling rack.  

Makes about 5-6 dozen cookies.  (It made a lot of cookies.  I am glad they turned out yummy.)