Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip Cookies
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
24 cookies
- Serves:
- 10
ingredients
- 295.73 ml all-purpose flour
- 3.69 ml baking soda
- 2.46 ml baking powder
- 1.23 ml salt
- 118.29 ml unsalted butter, softened
- 236.59 ml peanut butter, at room temperature (calls for smooth, but you can use chunky if you prefer)
- 177.44 ml white sugar
- 157.80 ml firmly packed light brown sugar
- 1 large egg, at room temperature
- 14.79 ml milk
- 4.92 ml vanilla extract
- 118.29 ml peanut butter chips
- 118.29-236.59 ml chocolate chips
- 29.58 ml white sugar
directions
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add both sugars and beat until smooth, scraping down the sides of the bowl.
- Add the egg and beat well.
- Add the milk and vanilla extract.
- Once that is mixed well, start adding the flour mixture slowly and beat well.
- Stir in the peanut butter and chocolate chips.
- Put the 2 Tablespoons white sugar in a bowl.
- Drop cookie dough by rounded teaspoonfuls into the sugar. (I use a scoop and then roll it to make round) rolling to coat.
- Place on ungreased cookie sheets leaving several inches between for expansion.
- Using a fork, lightly indent top w/criss-cross pattern being careful not to overly flatten cookies.
- Bake for 10-12 minutes.do not overbake. Cookies may appear to be underdone, but they are not.
- Remove and let sit on cookie sheets for 1 minute. (they will fall apart if you don't).
- Remove to a rack and cool completely.
- Store in airtight container if there are any left! Ü.
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RECIPE SUBMITTED BY
I cook every day for my family. It is just a thing with me but I spend way too much time doing it. Looking for fast recipes but I have very high standards on taste and nutrition. I'm also huge on presentation. Looking forward to finding some great things here.