1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup peanut butter
3/4 cup sugar, plus 1 tbsp for sprinkling*
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tbsp milk
1 tsp vanilla
1 cup peanut butter chips (I did not add)
Preheat the oven to 350 degrees
In a large bowl, combine the flour, baking soda, baking powder, and the salt. Set aside.
In another large bowl, cream the butter, and the peanut butter, until light and fluffy. Add the sugars, and beat until smooth. Add the egg, and mix well. Add the milk and the vanilla. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies. Lightly sprinkle cookies with sugar. Bake 350 degrees for 10-12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Allow to cool for a couple of minutes on the cookie sheets before removing and the cool thoroughly on a wire rack. Store the cookies in an air-tight container, and they will keep for several days.
*I use a clean salt shaker filled with granulated sugar to sprinkle the sugar on the cookies before baking, and it works real well. (Just be sure to label the shaker.) You can lightly tap the edge of the pan over the sink to remove the excess sugar if you wish, but it is not necessary.