Peanut Butter Chocolate Chip Cookies
Everyone, and I mean everyone needs a good peanut butter chocolate chip cookies recipe. One that’s not crisp and crunchy, but one that’s tender, gooey, and chocolate-y with the perfectly creamy peanut butter flavor.
Recently I was able to spend a week in Rexburg, Idaho. I know what some of you are thinking, “why would you ever spend a week in a little town in Idaho?!”, but it’s because my parents just moved there. And, I actually think it is a lovely town. Take away the wind and crappy winter, and I think I could actually live there. It’s quiet, the pace is a bit slower, and it’s beautiful. I really enjoy the people too. I love farmers. I truly do. They are the most compassionate, hard working, and lovely people that I know. Did I mention hard working? I love that it can be dark out and yet you will see the farmers out on their tractors getting ready to start planting.
My girls especially loved it. Mom and Dad have a big back yard and my little brother hung this sweet tire swing for P. Oh my lands, she loves that thing. She was so nervous at first, and then you couldn’t swing her high enough or fast enough.
How Long Will Cookies Keep?
Properly stored, cookies will keep for 2-3 weeks.
Is Peanut Butter Still Good If It Separates?
Yes, peanut butter is still good, and fine to eat if it separates.
Peanut butter contains a lot of oil, and sometimes the oil will separate.
When the oil is coming out its fine to mix it back in, as it will keep it spreading nicely.
Can You Freeze Peanut Butter Cookies?
You can freeze peanut butter cookies for up to 3 months.
Place the cookies in a single layer on a baking sheet and freeze.
Once frozen, transfer cookies to a heavy duty freezer bag and store for up to 3 months.
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- NY Times BEST Chocolate Chip Cookie Recipe
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- All our COOKIE RECIPES here!
Peanut Butter Chocolate Chip Cookies
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Peanut Butter Chocolate Chip Cookies
Ingredients
- 1/2 Cup Peanut Butter Creamy
- 1/2 Cup Butter Unsalted, softened (must be softened, and not by the microwave)
- 1 Egg Large, slightly beaten
- 3/4 Teaspoon Vanilla
- 2 Teaspoons Milk
- 1/2 Cup Brown Sugar light
- 1/2 Cup White Sugar
- 1 1/4 Cup Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Cup Milk Chocolate Chips
Instructions
- Heat the oven to 350.
- In the bowl of a standing mixer, add the peanut butter, butter, egg, milk, vanilla, and sugars.
- Mix until well combined. Turn off the mixer.
- In a small bowl combine, flour, salt, baking powder and baking soda with a whisk.
- Once the dry ingredients are well incorporated add them to the wet ingredients and mix on medium speed just until the dough comes together and all ingredients are well combined.
- Using a wooden spoon, stir in the chocolate chips.
- Place in heaping spoon fulls on a parchment lined baking sheet.
- Bake at 350 for 10-12 minutes.
- Let cool for one minute and remove to a cooling rack.
