Peanut Butter Cookies with Milk Chocolate Chips
Indulge in the ultimate combination of sweet and salty with these irresistibly soft and chewy Peanut Butter Cookies with Milk Chocolate Chips. Featuring creamy peanut butter, luscious milk chocolate chips, and a hint of vanilla, these cookies strike the perfect balance of rich, nutty flavor and gooey chocolate sweetness. With just 15 minutes of prep time, they come together effortlessly, making them an ideal treat for busy weeknights or weekend baking sessions. A signature crisscross pattern on top gives them a classic homemade look, while their melt-in-your-mouth texture guarantees they'll be a crowd-pleaser. Whether enjoyed warm out of the oven or with a glass of milk, these cookies are a timeless dessert favorite you'll want to bake again and again. Perfect for cookie lovers and family gatherings, they're easy to make and store beautifully for days—if they last that long!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 113 grams unsalted butter
- 200 grams creamy peanut butter
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 150 grams milk chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream the unsalted butter, creamy peanut butter, light brown sugar, and granulated sugar together until fluffy and light in color, about 2-3 minutes.
Crack in the egg and add the vanilla extract, continuing to mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the milk chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Using a spoon or cookie scoop, portion out tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently press each dough ball down with a fork to create a crisscross pattern on top.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Avoid overbaking to keep them soft and chewy.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 14.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 91 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.
