Peanut Butter Milk Chocolate Chip Cookies

By now you are probably catching on and are well aware that my love for peanut butter and chocolate runs deep. Like R-E-A-L deep. It’s a little embarrassing how often my instagram posts involve some sort of peanut butter and chocolate concoction. For further proof, check out my recipe for these Gluten Free Peanut Butter Chocolate Chunk Cookies. Or take a look at these show-stoppers in my post for Chocolate Dipped Peanut Butter Cookies. In next week’s post I’m scooping up some happy in the form of my Dark Chocolate Chunk Peanut Butter Swirl Ice Cream. Let’s just take a moment to appreciate all the ways that peanut butter and chocolate are a match made in heaven. In my foodie book, peanut butter and chocolate go together like pancakes and syrup, strawberries and cream, lime and coconut. There’s no arguing that a good peanut butter chocolate chip cookie is a classic feel good food that’s never going out of style. I’m not exactly a lick it off the spoon straight from the jar kinda girl, but give me peanut butter in cookie form and I’m aaallllll in!!

Which takes us to today’s peanut-buttery goodness. Everyone needs a good {scratch that, GREAT!} cookie recipe in their memory bank that can be whipped up on repeat. This is not a fussy or fancy cookie. It’s perfectly simple, easy to memorize and can be baked up in thirty minutes or less. Winning!!!  I literally tote these cookies all over town with me. Pool parties, class parties, block parties…..this cookie is the life of the party! No party? No problem. This is the cookie you’ll turn to again and again when you’re just craving a cookie or two. Or three in my case. Pass the milk and you’ve got yourself a good ‘ol fashioned after school snack that will win you a Mom of the Year award.

This cookie doesn’t overwhelm your sweet tooth with peanut butter flavor, it’s definitely on the subtle side. But what you do get is a lovely, nutty flavor and a light as air, soft cookie. It’s love at first bite, promise. The secret to these light and fluffy golden brown goodies is whipping the butter and sugars together. Oh yeah, you are going to whip it and whip it good. Once the butter and sugars are whipped in the mixer until light and fluffy, you’ll add your eggs, vanilla and peanut butter. Smooth peanut butter is the obvious choice for me in this particular recipe but if you are a fan of the chunky stuff feel free to ignore my not-so-expert advice. The only crunch I want in my peanut butter cookie is from the milk chocolate chips which are gently folded in before scooping the dough onto the baking sheet. Be careful not to over mix your dough. This can lead to a tough, rubbery cookie and we want to keep these peanut butter chocolate chip wonders light and fluffy. Like little cookie clouds. More often than not, I make these cookies mini size. They are perfect for dunking in a cold glass of milk and mini cookies are always popular with the kiddos. It’s easy to loose track of how many tiny cookies are gobbled up, but who’s counting anyway.

Hope you will whip up a batch of these Peanut Butter Milk Chocolate Chip Cookies soon and report back here to let me know how you like them. Leave me some love in the comments and happy baking!

Peanut Butter Milk Chocolate Chip Cookies

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 24 cookies 1x
• Category: Cookies

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Description

Smooth but subtle peanut butter flavor combined with milk chocolate chips makes the perfect no-fuss mini cookie. Made for dunking, these little pb and chocolate cookie clouds will satisfy all your cookie cravings.

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Ingredients

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• 2 sticks unsalted butter, softened
• 1/2 cup plus 1 TBSP sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 1/2 tsp vanilla
• 1/3 cup smooth peanut butter {I use Skippy Smooth PB}
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp kosher salt
• 12 ounces milk chocolate chips

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Instructions

1. Preheat oven to 350 degrees
2. In bowl of an electric mixer, beat butter, sugar and brown sugar together on medium speed for two minutes, until fluffy
3. Reduce speed to low and add one egg at a time, scraping down side of bowl after each addition
4. Stir peanut butter with a wooden spoon
5. Add vanilla and smooth peanut butter and mix on low until combined
6. In a separate bowl, combine flour, baking soda and salt
7. With mixer on low, slowly add flour mixture to the butter mixture
8. Mix only until dough has formed, about a minute
9. Do no over mix
10. Carefully fold in milk chocolate chips until barely incorporated
11. Using a mini cookie scoop, scoop dough onto parchment lined cookie sheets a couple of inches apart
12. Add one tsp of cookie dough to the top of each scoop
13. Bake 10-11 minutes or until golden brown
14. Remove cookies from oven and allow to cool on cookie sheets for 5 minutes
15. Transfer to cooking rack

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Notes

Recipe adapted from KJ & Company.
Freeze dough tightly wrapped for up to three weeks.
Baked cookies can be stored tightly at room temperature for 3-4 days.

Recipe adapted from KJ & Company