Description
Deliciously soft and chewy chippy peanut butter cookies loaded with peanut butter and milk chocolate chips, perfect for any cookie lover. These cookies combine creamy peanut butter with a sweet, golden-baked texture, making them a delightful treat for snacks and dessert.
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
Add-ins
- 1 package (11 ounces) peanut butter and milk chocolate chips
Instructions
- Cream the fats and sugars: In a large bowl, cream together the softened butter, creamy peanut butter, white sugar, and packed brown sugar using a mixer for 5-7 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add eggs and vanilla: Beat in the 2 large room temperature eggs and 1 teaspoon vanilla extract until fully incorporated, enriching the dough with moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together 2-1/4 cups all-purpose flour, 2 teaspoons baking soda, and 1/4 teaspoon salt to ensure even distribution of leavening agents and seasoning.
- Mix dry into wet ingredients: Gradually add the dry ingredient mixture to the creamed butter and sugar mixture, mixing well to form a smooth, consistent cookie dough.
- Fold in chocolate chips: Stir in the entire package (11 ounces) of peanut butter and milk chocolate chips evenly throughout the dough for bursts of chocolate and peanut flavor in each bite.
- Portion the dough: Drop the dough by rounded tablespoonfuls onto ungreased baking sheets, spacing them apart to allow for spreading during baking.
- Bake the cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are golden brown around the edges and set in the center.
- Cool the cookies: Allow the cookies to cool for about 2 minutes on the baking sheets, then transfer them to wire racks to cool completely, which helps maintain their chewy texture.
Notes
- For best results, use room temperature eggs to ensure proper mixing and texture.
- If you prefer a crunchier cookie, bake a few minutes longer but watch carefully to avoid overbaking.
- Using ungreased baking sheets helps cookies spread and develop a better crust.
- You can substitute peanut butter chips for some of the chocolate chips for extra peanut flavor.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
