Crispy Milk Chocolate Peanut Butter Cookies
Get ready to indulge in the ultimate sweet and salty treat with these Crispy Milk Chocolate Peanut Butter Cookies! Perfectly balancing the rich creaminess of peanut butter with chunks of decadent milk chocolate, these cookies are lightly crisp on the edges and irresistibly soft in the center. Made with simple pantry staples and prepped in just 15 minutes, this recipe is a must-try for cookie lovers seeking a classic twist. The criss-cross fork pattern adds a nostalgic touch, while the gooey chocolate chunks make every bite a melt-in-your-mouth experience. Ideal for dessert, snack time, or gifting, these homemade cookies stay fresh for days and are freezer-friendly for longer indulgence. Whether you’re a peanut butter aficionado or a chocolate lover, these cookies will quickly become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar
- 0.5 cups creamy peanut butter
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 cups milk chocolate, chopped into small chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, light brown sugar, and creamy peanut butter until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, and beat until fully incorporated.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the chopped milk chocolate chunks using a spatula or wooden spoon.
Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Slightly flatten each dough ball with the back of a fork to create a criss-cross pattern.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and slightly crisp. The centers may still look slightly soft, but they will firm as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.8 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
