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In a medium bowl, mix together flour, baking soda, salt, baking powder cinnamon. Set aside.
In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and peanut butter until smooth.
Add sugars and beat until combined.
Add eggs, vanilla and milk and beat for 30-60 seconds on medium-high speed until the mixture is light in color and sugar is dissolved.
Add the dry ingredients and mix on low speed until combined.
If desired, add chocolate chips or other mix-ins and stir until combined.
Chill in the refrigerator for at least 60 minutes in an airtight container.
Preheat oven to 375 degrees Line a baking pan with parchment paper and set aside.
Use a cookie scoop to measure 1 ½ to 2 TBS dough and roll it into a ball. Repeat until all the dough has been used.
Place 12 cookies on each large baking sheet.
Use a fork to gently press a crisscross pattern into the top of each cookie.
Bake in preheated oven for approximately 9-10 minutes. Take them out when they are just *BARELY* starting to turn brown, puffed and just start to crackle.
Let the cookies sit on the baking pan for 5 minutes before removing to cooling rack.
Cool completely on a wire rack before serving or storing.