1/2 cup (1 stick) butter softened

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 teaspoon canola or vegetable oil

1/2 cup powdered sugar


Preheat oven to 375°. Prepare a cookie sheet by lining with parchment paper or spraying with cooking spray.

In the bowl of a stand mixer, or use a handheld blender, blend together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Add in egg and blend to combine.

In a separate bowl, add the flour, baking soda, and baking powder. Stir with a wire whisk. Add to the wet ingredients and blend just until combined.

Shape into 1 inch balls and place on cookie sheet. You can fit 15 to each cookie sheet because they won’t spread much at all.

Bake 8 minutes. Immediately after cooking, take a small cup and gently press down on the cookie. This will flatten them as well as give those pretty crinkly edges.

Let cookies cool on cookie sheet for 10 minutes and then transfer to a cooling rack to cool completely.

Once cooled, Melt chocolate chips and canola oil in microwave-safe bowl for 2 minutes. Stirring every 30 seconds.

Immediately use a spoon and place a small amount of chocolate onto each cookie and spread around.

Let chocolate set and cool completely (about 2 hours) before dusting with powdered sugar. To speed up the chocolate cooling and hardening, place cookies in the fridge or the freezer.