Chewy Peanut Butter Cookies

The picture sucks but the cookies don't.

I'd like to share my very favorite peanut butter cookie recipe with you. These bake up thick and chewy, not thin and crisp like so many other recipes do. The proportion of peanut butter in this recipe is higher than for others, so the PB flavor really shines through. I have baked these with both kinds of peanut butter and they have been yummy either way but I prefer the ones made with a processed PB like JIF or Kraft or Skippy. I also make them bakery sized - jumbo cookies. Whatever size you make, be sure to flatten them with a fork (while making the crisscross pattern) to about 1/2" thick. The dough doesn't have to be cold, but don't let it ge too warm either or the cookies will spread too much in the oven.

Chewy Peanut Butter Cookies
Makes 18 bakery-sized or 36 normal-sized cookies

1 cup peanut butter (not 'natural' or 'old fashioned')
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

1.Preheat oven to 375 degrees F.
2.In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. With your hands, roll tablespoonfuls of dough into balls (or use a cookie scoop). Place 2" apart on ungreased cookie sheets. Press each ball with fork tines to create the crisscross pattern.
3.Bake for 8 to 10 minutes or until edges are just lightly browned. Do not overbake or they will not be chewy. Cool on cookie sheet. Store in an airtight container.