INGREDIENTS
°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
°/4 teaspoon baking soda
°1 cup milk chocolate chips
°1/2 tsp canola or vegetable oil
°1/2 c powdered sugar
INSTRUCTIONS
Preheat oven 375 degrees. Prepare a cookie sheet by lining it with parchment paper or spraying it with cooking spray.
In the bowl of a stand mixer, or using a hand mixer, mix together the butter, peanut butter, sugar, and brown sugar until creamy and light in color. Adding eggs and blend tocombined.
In a separate bowl, add flour, baking soda, and baking powder. Stir with a wire whisk. Adding to wet ingredients and blending until combined.
Shape to 1-inch balls and place on cookie sheet. You can fit 15 in each cookie sheet because it won’t spread very much at all.
Bake 8 minutes. Immediately after cooking, take a small glass and gently press the cookie. This will flatten them as well as give those very curly edges.
Let the cookies cool on a cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Once cool, melt chocolate chips and canola oil in a microwave-safe bowl for 2 minutes. Stir every 30 seconds.
Immediately use a spoon and put a small amount of chocolate on each biscuit and spread it out.
Let the chocolate cool completely (about 2 hours) before sprinkling it with powdered sugar. To speed up the cooling and hardening of the chocolate, put the biscuits in the refrigerator or freezer.
