Chocolate Drizzled Peanut Butter Cookies

Chocolate Drizzled Peanut Butter Cookies COOKIES: 1½ cups all purpose flour 1 teaspoon baking powder 1/2 cup (1 stick) salted butter, at room temperature 1/2 cup packed light brown sugar 1/2 cup granulated white sugar 1 cup creamy or chunky peanut butter 1 large egg 1½ teaspoons vanilla extract CHOCOLATE DRIZZLE: 6 ounces milk chocolate chips Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. MAKE THE COOKIES: In a small bowl, whisk together the flour and baking powder. In a large bowl, use an electric mixer to combine the butter with the brown sugar and white sugar until creamy. Add the peanut butter, egg and vanilla and continue to mix for 1 to 2 minutes. Add the dry ingredients a little at a time until well-combined. Cover the bowl and refrigerate the dough for at least 30 minutes. Use a cookie scoop to scoop chilled dough onto a baking sheet. Bake 9 to 11 minutes, until the cookies are lightly browned around the edges. Let the cookies sit on the baking sheet for a few minutes, and then move the cookies to a cooling rack to cool completely. ADD THE CHOCOLATE DRIZZLE: Heat the chocolate in a glass bowl in the microwave in small bursts (stirring along the way) until the chocolate is melted and smooth. Slide wax paper underneath the cooling rack. Add the melted chocolate to a piping back or a sandwich-sized zip baggie. Snip the corner. Drizzle chocolate on the tops of the cookies in a decorative fashion. Refrigerate the cookies or let them sit until the chocolate is set and has hardened. NOTES These cookies can be made as traditional peanut butter cookies without the chocolate. Use a fork to create a criss-cross pattern for regular peanut butter cookies.