½cupsalted butter, softened or margarine(114 grams)
¼teaspoonsaltincrease to a scant ¾ if using unsalted butter
1cupchunky peanut butter, mainstream kind with sugar(260 grams)
¾cupgranulated sugar(150 grams)
¾cuplight brown sugar(150 grams)
2largeeggs
½tablespoonmilk, plus more if needed
1cupall-purpose flour140 grams -- weigh or sift after measuring
¼teaspoonbaking soda
¼teaspoonginger, optional
Instructions
Preheat oven to 325 degrees F.
Beat together butter, salt and peanut butter.
Beat in both sugars and eggs and continue beating until fluffy. Beat in milk.
Mix together flour, baking soda, and ginger (if using). Add to butter mixture and stir until incorporated. If dough is not stiff enough to scoop, chill for 30 minutes.
Drop by rounded teaspoonfuls onto ungreased baking sheet or use a small cookie scoop to scoop rounds of dough. Press into criss-cross pattern and bake for 12-14 minutes
Option 2
Scoop the dough balls onto a dinner plate, cover with plastic and chill the shaped dough until ready to bake.
Notes
For gluten-free cookies, use 140 grams of gluten-free all-purpose blend such as Cup4Cup.