Dessertsbiggerbolderbaking4.8
Chocolate Chip Peanut Butter Cookies
My Chocolate Chip Peanut Butter Cookies are soft, thick, bakery-style bursting with rich flavors—prepped in under 30 minutes with no mixer.
👥 28 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- whisk
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.
2
Using a hand whisk, cream the butter and peanut butter together until soft.
3
Mix in sugars and beat until light and fluffy.
4
Add in egg, milk, and vanilla and mix well.
(8 oz/225 g) smooth peanut butter1 cuplarge egg, at room temperature1
5
In a separate bowl mix together the flour, baking powder, baking soda, and salt and stir it into the butter mixture.
6
Lastly, stir in the chocolate chips and peanuts.
7
Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down into a 2 inch disc. Leave some space between the cookies as they spread during baking.
8
Bake them for roughly ⏱️ 20-22 minutes, or until lightly golden brown.
9
Remove from the oven and transfer to a wire rack to cool down completely.
10
These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.
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