Peanut Butter and Milk Chocolate Chip Cookies
Indulge in the rich, nutty bliss of Peanut Butter and Milk Chocolate Chip Cookies, the ultimate homemade treat for cookie lovers! Featuring the perfect balance of creamy peanut butter and decadent milk chocolate chips, these cookies are irresistibly soft, chewy, and packed with flavor. With just 15 minutes of prep time, you'll create a batch of golden-brown cookies that boast a slightly crisp edge with a tender, melt-in-your-mouth center. This easy-to-follow recipe includes pantry staples and simple techniques, making it ideal for both beginner and seasoned bakers. Perfect for after-school snacks, dessert platters, or cozy evenings with a glass of milk—this recipe will quickly become your go-to for satisfying sweet cravings. Bake a batch today and let the aroma of freshly baked cookies fill your kitchen!
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups milk chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is light and creamy (about 2-3 minutes).
Step 4
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6
Fold in the milk chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Step 7
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Step 8
Gently flatten each dough ball slightly with the palm of your hand or the back of a spoon.
Step 9
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may look slightly underbaked; this is normal as the cookies will firm up as they cool.
Step 10
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve the cookies once cooled or store them in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1098.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4952.6 |
| Total Fat 258.4g | 0% |
| Saturated Fat 133.8g | 0% |
| Cholesterol 492.3mg | 0% |
| Sodium 3317.7mg | 0% |
| Total Carbohydrate 600.2g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 377.1g | |
| Protein 85.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 722.7mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 2187.0mg | 0% |
Source of Calories