- 1/2 cup (1 stick) soft butter
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk chocolate chips
- 1/2 tsp canola or vegetable oil
- 1/2 c powdered sugar
Preheat oven 375 degrees.
Line a cookie sheet with parchment paper or spray it with cooking spray to get it ready.
Mix the butter, peanut butter, sugar, and brown sugar together in the bowl of a stand mixer or with a hand mixer, until the mixture is creamy and light in color.
Adding eggs and whisking to mix.
Put the flour, baking soda, and baking powder in a separate bowl.
Use a wire whisk to mix.
Adding to the wet ingredients and mixing until everything is well mixed.
Make 1″ balls and put them on a cookie sheet.
It won’t spread out much, so you can fit 15 on each cookie sheet.
Bake 8 minutes.
Take a small glass and gently press the cookie with your finger as soon as it is done cooking.
This will make them flat and give them those wavy edges.
Let the cookies cool for 10 minutes on a cookie sheet, then move them to a cooling rack to finish cooling.
Melt the chocolate chips and canola oil in a bowl that can go in the microwave for 2 minutes.
Every 30 seconds, stir.
Put a small amount of chocolate on each cookie right away with a spoon and spread it out.
Before you sprinkle powdered sugar on the chocolate, let it cool for about two hours.
Put the biscuits in the fridge or freezer to speed up the time it takes for the chocolate to cool and harden.