Peanut Butter Chocolate Chip Cookies
Growing up my mother was the “cookie mom”, there was always a fresh batch of chocolate chip cookies on the kitchen or frozen cookie dough balls in the freezer. So it is no surprise that I am quite the cookie lover. I was raised on the Nestle Toll House chocolate chip cookie recipe and have been loyal till now. This Chocolate chip cookie and peanut butter combination is INCREDIBLE and has instantly become my new favorite cookie recipe. These cookies are dangerous, I ate five the first time I made them, and I’d argue the cookie dough is even better!
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter at room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup chocolate chips
Beat together butter and peanut butter until creamy like the above picture. I let it beat anywhere from 5 to 10 minutes to allow the butter to become extremely smooth and fluffy.
Add sugars, and beat for another few minutes. Mix the egg in well, then add vanilla and milk (any type of milk will work).
Slowly mix in the flour mixture. Feel free to sift the flour mixture, I usually dont because its one more thing to clean.
Finally stir in the peanut butter and chocolate chips. Try not to eat all the dough!
Grease cookie sheet and create cookie dough balls, I flattened mine a bit to keep the cookies round.
Bake at 350 degrees for 10-12 minutes. You want to be careful not to over bake these cookies, they may look under baked when done.