Adapted from the Magnolia Bakery Cookbook, the main modifications being a little less sugar, a little more salt, and the omission of peanut butter chips.
all-purpose flour – 1 1/4 cups
baking soda – 3/4 tsp
baking powder – 1/2 tsp
salt – 1/2 tsp
butter – 1 stick (8 Tbsp or 113 g), softened
chunky peanut butter – 1 cup at room temperature
sugar – 1/2 cup
light brown sugar – 1/2 cup, firmly packed
egg – 1 large, at room temperature
milk – 1 Tbsp
vanilla extract – 1 tsp
chocolate – 1 cup or 200 g, roughly chopped
sugar – 1 Tbsp, for coating
Preheat oven to 175C/350F.
Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
In a large bowl, beat butter and peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the chocolate chunks.
Place the remaining tablespoon of coating sugar on a plate. Drop the cookie dough by rounded teaspoonfuls into the sugar, roll around, then place on ungreased cookie sheets, leaving ample space for expansion. Flatten the dough balls slightly with a fork or an offset spatula. Bake for 9 to 12 minutes, depending on the size of your teaspoon. The cookies should look underdone when they come out of the oven. Cool the cookies on the sheets for 1 minute, then transfer to a rack to cool completely.
For freezing: Spoon out the cookie dough onto a cookie sheet and place in the freezer. After an hour, transfer the dough balls into a Ziploc bag. Bake directly from the freezer, adding an extra minute or two to the cooking time.