Peanut Butter Chocolate Chip Cookies

Jan 29, 2012 by Gina Mueller

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!

Ingredients

Adapted from Smitten Kitchen

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

Directions

Preheat oven to 350 degrees.

Combine flour, baking soda, baking powder, and salt; set aside. Beat together butter and peanut butter until fluffy (around 5 minutes). Mix in sugar and brown sugar until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Slowly mix in the flour mixture. Stir in the peanut butter and chocolate chips. Create small dough balls and place onto a greased cookie sheets. Leave space depending on how large of cookies you are making, dough will expand. Bake for 10 to 12 minutes. Allow cookies to cool for a few minutes then remove onto a cookie rack or paper towel to cool completely.

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.