Peanut Butter Cookies

You might be thinking, cinnamon in a peanut butter cookie? The answer to that question is yes, absolutely. We just love this cookie.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 heaping teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature; smooth or chunky
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tablespoon milk
Extra white sugar to roll the cookies in

optional:
1/2 cup chocolate or peanut butter chips (or both, together!)

Preheat oven to 350 degrees. In a smallish bowl, combine the flour, the baking soda, the baking powder, salt and cinnamon. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips and chocolate chips, if using. Put the extra sugar in the bowl that you used for dry ingredients (now that it is empty). Drop the dough by rounded teaspoonfuls into the sugar, roll the dough around. Then put the sugared dough onto ungreased cookie sheets, several inches apart. Using a fork, lightly indent with a crisss-cross pattern. (Just do it to get the pattern, not to flatten the cookies.) Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Enjoy!