° 1/2 cup (1 stick) soft butter
° 1/2 cup creamy peanut butter
° 1/2 cup sweetheart sugar
° 1/2 cup light brown sugar
° 1 Large Egg
° 1 1/2 cup flour for all purposes
° 3/4 teaspoon baking powder
°/4 teaspoon baking soda
° 1 cup milk chocolate chips
° 1/2 teaspoon canola or vegetable oil
° 1/2 c sugar powder
Preheat oven 375 degrees. Prepare the cookie sheet by lining it with butter paper or spraying it with cooking spray.
In a mixer bowl, or using a hand mixer, mix the butter, peanut butter, sugar and brown sugar until creamy and light. Add eggs and mix starters.
In a separate bowl, add the flour, baking soda and baking powder. My heart is with a wire whisk. Add to the moist ingredients and blend until combined.
Formalize 1-inch balls and place them on the cookie sheet. You can put 15 in each biscuit sheet because it won’t spread much at all.
Bake 8 minutes. Immediately after cooking, take a small cup and gently press the cookie. This will flatten them as well as give those very curly edges.
Let the cookies cool on the cookie sheet for 10 minutes, then transfer to the cooling rack to cool completely.
Once cool, melt the chocolate chips and canola oil in a microwave-safe bowl for 2 minutes. Flip every 30 seconds.
Immediately use a spoon and place a small amount of chocolate on each biscuit.
Allow the chocolate to cool completely (about 2 hours) before spraying with powdered sugar. To speed up the cooling and hardening of the chocolate, place the biscuits in the fridge or freezer.