Peanut Butter Milk Chocolate Chip Cookies
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.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 cookies
- Category: Cookies
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees
- In bowl of an electric mixer, beat butter, sugar and brown sugar together on medium speed for two minutes, until fluffy
- Reduce speed to low and add one egg at a time, scraping down side of bowl after each addition
- Stir peanut butter with a wooden spoon
- Add vanilla and smooth peanut butter and mix on low until combined
- In a separate bowl, combine flour, baking soda and salt
- With mixer on low, slowly add flour mixture to the butter mixture
- Mix only until dough has formed, about a minute
- Do no over mix
- Carefully fold in milk chocolate chips until barely incorporated
- Using a mini cookie scoop, scoop dough onto parchment lined cookie sheets a couple of inches apart
- Add one tsp of cookie dough to the top of each scoop
- Bake 10-11 minutes or until golden brown
- Remove cookies from oven and allow to cool on cookie sheets for 5 minutes
- Transfer to cooking rack
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.