Peanut Butter Chocolate Chip Cookies
Nothing is better than a warm cookie with a cold glass of milk! Just thinking about it makes my mouth water. Well, that’s exactly what my husband tells his gaming friends. But the cool thing is that through his tight knit gaming community, we have all become friends. I have met several of them, some even their wives and kids. So every once in a while I like to mail little treats to our friends. And this time it was Peanut Butter Chocolate Chip Cookies.
They are very easy to make and does not take a lot of time. I do use a cookie scoop to make the process a breeze. I hope you’ll enjoy as much as we do!
Peanut Butter Chocolate Chip Cookies
It makes about 57 small cookies (using a 2 tsp. cookie scoop)
Ingredients
- 1/2 cup butter softened
- 1/2 cup peanut butter I used all natural creamy
- 3/4 cup brown sugar or sucanat I used sucanat
- 1/4 cup sugar I used sugar in the raw
- 1 egg
- 2 Tbsp. milk
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 3/4 cup all-purpose flour I used soft white
- 1 cup chocolate chips
Instructions
-
Preheat the oven to 375 degrees.
-
Using the paddle attachment on a mixer, cream the butter, peanut butter, brown sugar and sugar until creamy.
-
Add the egg, milk and vanilla. Mix until combined.
-
In a separate bowl, sift the flour, baking soda and salt.
-
With the mixer turned off, add all the dry ingredients to the creamed mixture.
-
Mix until combined, you do not want to over mix or your cookie will be tough.
-
Add the chocolate chip and mix with a spatula by hand.
-
Using a cookie scoop or tablespoon, drop the cookies on a cookie sheet lined with parchment paper. You do not need to leave a lot of space in between the cookies since they do not spread.
-
Bake for about 7-9 minutes. Do not over bake.
Recipe Notes
I usually use a 3 rotation baking sheet method. When the 1st pan goes in the oven, I start to fill the 2nd pan. By the time I'm done dropping the cookies on the 2nd pan, I start setting up the cooling rack. I pull the 1st pan out of the oven and leave it on top of the stove. The 2nd pan goes in the oven, and I start dropping the cookies on the 3rd pan. By the time the 2nd pan comes out of the oven and the 3rd goes in, the 1st pan is cool enough to be transferred to the cooling rack and the pan is ready for the next batch of cookies.
