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STACK OF PEANUT BUTTER CHOCOLATE CHIP COOKIES
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Peanut Butter Chocolate Chip Cookies

A classic peanut butter chocolate chip cookie that is crispy on the edges and chewy in the middle and full of chocolate goodness.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 131kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

  • 1/2 cup butter salted, softened
  • 3/4 cup peanut butter creamy
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 Tbsp milk
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cups flour I use unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips use semi-sweet, milk chocolate or dark chocolate

Instructions

  • Cream together butter and peanut butter in the bowl of a stand mixer with the paddle attachment. You can also use a hand mixer.
  • .Add in sugars and blend to combine. Mix in egg, milk and vanilla
  • Combine flour, baking soda, baking powder and salt in a bowl. Add dry ingredients to dough and mix.
  • Stir in chocolate chips.
  • Form dough into balls. It will be a soft dough. If I don't put chocolate chips in the cookies I will roll the dough ball in granulated sugar.
  • Place cookie dough ball on cookie sheet and use hand to slightly flatten the balls of dough
  • Bake at 350 degrees F for 10-12 minutes or until barely brown. Do not over bake. They should look like they need to bake for another minute or two.

Notes

What kind of peanut butter?  Natural-style peanut butter isn't the best choice for these cookies. It will make the cookie crumbly and may make it too. oily in texture. Crunchy peanut butter will give you a more crumbly cookie. I prefer to use creamy Skippy or JIF peanut butter.
  1. Don't over mix your cookie dough after adding dry ingredients. Mix just until dry ingredients are incorporated. Over mixing gives you a touch cookie.
  2. Bake cookies just until lightly golden brown around the edges. Remove from oven and let them sit on baking sheet for 5 minutes and then move them to wire racks to cool completely.
  3. Use a cookie scoop to get uniform size cookies.

Nutrition

Calories: 131kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 96mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg