Get ready to take peanut butter cookies to a whole new level by adding milk chocolate and peanut butter chips. Peanut butter and chocolate has always been my favorite of all flavor combinations, so I knew these cookies wouldn’t disappoint. These babies are crisp on the outside and chewy on the inside, just the way a perfect cookie should be. Lately I have been craving peanut butter like nobody’s business and instead of spooning right out of the jar I figured I would make some cookies that I have had my eye on for a while. I am really kicking myself for not making these earlier, they are “hide them from the family” good! I used smooth peanut butter for these cookies, but crunchy peanut butter will work just as well. Do yourself a favor and whip up a batch of these, I promise they won’t last long!
One Year Ago: Pecan and Almond Chocolate Toffee
Double Chip Peanut Butter Cookies
- 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, smooth or chunky (I used smooth)
- 3/4 cup sugar plus 1 tablespoon, divided
- 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 milk chocolate chips
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, and the salt; Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add 3/4 cup sugar and brown sugar and beat until smooth, about 2 minutes. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat until combined. Stir in the peanut butter and chocolate chips.
- Place remaining tablespoon of sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten the cookies.
- Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool cookies for 1 minute on baking sheet, then transfer to wire rack to cool completely.
Yields: about 44 cookies/111 calories per cookie
Prep Time: 20 minutes
Bake Time: 12 minutes