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Ingredients
| 1/2 cup (1 stick) | Butter, softened |
| 1/2 cup | Peanut butter (creamy) |
| 1/2 cup | Brown sugar (packed) |
| 1/4 cup | Sugar |
| 1 | Egg |
| 1 tablespoon | Milk |
| 1 teaspoon | Vanilla |
| 1 cup | Unsifted flour |
| 1/2 teaspoon | Baking powder |
| 1/2 teaspoon | Salt (optional) |
| 1 cup | Ghirardelli Semi-Sweet Chocolate Chips |
| 3/4 cup | Peanuts, dry-roasted, unsalted - chopped |
Directions
- Preheat the oven to 350°F.
- In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture.
- Stir in the chocolate chips and peanuts.
- Chill the dough in the refrigerator for 15 minutes.
- Drop heaping tablespoons of dough onto an ungreased cookie sheet.
- Bake 12 to 14 minutes, or until the edges are golden brown. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store tightly covered.
