Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat baking mats. Whisk together the dry ingredients in a medium sized mixing bowl and set aside.

Step 2

In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, and peanut butter on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.

Step 3

Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of bowl as needed.

Step 4

Slowly add in the dry ingredients, mixing just until combined. The dough will be really light/fluffy/airy but shouldn’t be overly sticky. You can let the dough sit out for a bit or place in the fridge for just 10 minutes so the flour hydrates the dough making it a bit easier to work with.

Step 5

Scoop the cookie dough with a 2 Tbsp. scoop and roll in granulated sugar. (should yield ~14-16 cookies)

Step 6

Place on prepared baking sheets.

Step 7

Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). They are puffy when removed from oven and will flatten out a bit as they cool.

Step 8

Swirl a cup around the cookies when still warm if needed to make perfect circles. Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely.

Step 9

Melt the chocolate wafers in a microwave safe bowl in 30 second increments until melted completely. Dip half of a cooled cookie into the chocolate and decorate with festive sprinkles. Allow chocolate to set up and harden, and enjoy!