Dangerous

should be the name of this peanut butter cookie, because that is what they are. I like these even better than browned butter chocolate chip cookies. Now, that is saying something.

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 (I put 1/2 tablespoon, but that’s the cinnamon-lover in me.)
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. (Actually, they never got all that fluffy for me, but it was nearly 90 degrees when I was making the recipe…) Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture until it is combined. 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 tablespoons into the sugar and roll the dough around. Then put the sugared dough onto ungreased cookie sheets, several inches apart. 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.