Puffy Peanut Butter Buttons

Ingredient

• 2-1/2 cups all-purpose flour 625 mL
• 3/4 cup whole wheat flour 175 mL
• 2 tsp baking powder 10 mL
• 1/2 tsp salt 2 mL
• 1-1/4 cups peanut butter 300 mL
• 1/3 cup Butter, softened 75 mL
• 11/3 cups granulated sugar 325 mL
• 2 eggs 2
• 2 tsp vanilla 10 mL
• 1 cup Milk 250 mL
• 2 cups miniature semisweet chocolate chips 500 mL

Preparation

1. Preheat oven to 375°F (190°C). Lightly Butter 2 large baking sheets or line with parchment paper.
2. In bowl, combine all-purpose and whole wheat flours, baking powder and salt. In separate large bowl, using electric mixer, beat peanut butter, Butter and sugar until light and fluffy. Beat in eggs until light and creamy, then vanilla. Stir in flour mixture alternately with Milk, making 3 additions of flour and 2 of Milk. Stir in chocolate chips.
3. Drop teaspoons (5 mL) of batter onto prepared baking sheets at least 1 inch (2.5 cm) apart. Bake for about 10 min, rotating pans halfway, or until cookies are firm around the edges yet soft in the centre. Transfer cookies to a rack to cool. Repeat with remaining batter. Store in an airtight container for up to 5 days or freeze for up to 3 months.