Crispy Milk Chocolate Peanut Butter Cookies

Name: Crispy Milk Chocolate Peanut Butter Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 30 cookies (approx)
Ingredients: 414.03 ml flour; 4.92 ml baking powder; 2.46 ml baking soda; 2.46 ml kosher salt; 118.29 ml powdered sugar, plus; 78.78 ml powdered sugar; 118.29 ml dark brown sugar, packed; 88.74 ml butter, softened; 4.92 ml maple extract (or use 2 teaspoons vanilla extract); 118.29 ml creamy peanut butter; 118.29 ml vegetable oil; 1 large egg; 295.73 ml milk chocolate chips; 118.29 ml pecans (optional) or 118.29 ml peanuts (optional)

Submitted by Kittencalrecipezazz

"If you prefer the cookie soft and chewy then use granulated white sugar in place of icing sugar."

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Ready In:: 22mins
Ingredients:: 14
Yields:: 30 cookies (approx)

ingredients

414.03 ml flour
4.92 ml baking powder
2.46 ml baking soda
2.46 ml kosher salt
118.29 ml powdered sugar, plus
78.78 ml powdered sugar
118.29 ml dark brown sugar, packed
88.74 ml butter, softened
4.92 ml maple extract (or use 2 teaspoons vanilla extract)
118.29 ml creamy peanut butter
118.29 ml vegetable oil
1 large egg
295.73 ml milk chocolate chips
118.29 118.29 ml pecans (optional) or 118.29 ml peanuts (optional)

directions

Set oven to 350 degrees.
Lightly grease a cookie sheet/s.
In a medium bowl mix together flour, baking powder, baking soda and kosher salt.
In a large bowl using an electric mixer Beat in powdered sugar, dark brown sugar, butter and maple or vanilla extract until well blended.
add in peanut butter and oil; mix until well combined.
Add in flour mixture and mix just until blended.
Stir in milk chocolate chips and nuts (if using).
Drop by tablespoonfuls onto cookie sheet, spacing about 1-1/2-inches apart.
Bake for about 12 minutes until puffed and golden brown.
Transfer the cookies to rack to cool completely.