Peanut Butter and Milk Chocolate Chip Cookies
Indulge in the rich, nutty bliss of Peanut Butter and Milk Chocolate Chip Cookies, the ultimate homemade treat for cookie lovers! Featuring the perfect balance of creamy peanut butter and decadent milk chocolate chips, these cookies are irresistibly soft, chewy, and packed with flavor. With just 15 minutes of prep time, you'll create a batch of golden-brown cookies that boast a slightly crisp edge with a tender, melt-in-your-mouth center. This easy-to-follow recipe includes pantry staples and simple techniques, making it ideal for both beginner and seasoned bakers. Perfect for after-school snacks, dessert platters, or cozy evenings with a glass of milk—this recipe will quickly become your go-to for satisfying sweet cravings. Bake a batch today and let the aroma of freshly baked cookies fill your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup creamy peanut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece large egg
- 1 teaspoon pure vanilla extract
- 1.5 cups milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until the mixture is light and creamy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the milk chocolate chips using a spatula or wooden spoon until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Gently flatten each dough ball slightly with the palm of your hand or the back of a spoon.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. The centers may look slightly underbaked; this is normal as the cookies will firm up as they cool.
Remove the baking sheets from the oven and let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.4 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 80 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.
