peanut butter cookies

1-1/4  cups		all purpose flour
3/4  teaspoon		baking soda
1/2  teaspoon		baking powder
1/4  teaspoon		salt
1/2  cup		unsalted light butter
1  cup		natural peanut butter
3/4  cup		sugar
1/8  cup		unsweetened applesauce
1		large egg, at room temperature
1  tablespoon		skim milk
1  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the peanut butter cookies ingredients. The serving size for any ingredient in peanut butter cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

If you are baking immediately, preheat the oven to 350 degrees. If you are resting dough overnight, preheat oven when you remove dough from the fridge.

In a medium sized bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl (or in an electric mixer) beat the butter and peanut butter together until fluffy. Add the sugars and continue beating until fully combined. Add the egg, milk, and vanilla extract, and beat well. Add half the flour mixture, fold in, then the rest of the flour, and beat until no white pockets remain. By hand, fold in the peanut butter chips. At this point, you can chill the dough overnight. Press plastic wrap on the surface of the dough and refrigerate. Or continue without aging the dough.

Drop small teaspoonfuls of dough onto ungreased cookie sheets, leaving a few inches of space between drops for expansion. Using a fork, lightly indent with a crisscross pattern, but do not smash the cookie completely flat. Bake for 10 minutes. Do not overbakecookies may appear underdone when perfectly cooked.

Cool the cookies on the cookie sheets one minute, then remove to a wire rack to cool completely.