Growing up my mother was the “cookie mom”, there was always a fresh batch of chocolate chip cookies on the kitchen or frozen cookie dough balls in the freezer. Â So it is noÂ surprise that I am quite the cookie lover. Â I was raised on theÂ Nestle Toll House chocolate chip cookie recipe and have been loyal till now. Â This Chocolate chip cookie and peanut butter combination is INCREDIBLE and has instantly become my new favorite cookie recipe. Â These cookies are dangerous, I ate five the first time I made them, and I’d argue the cookie dough is even better!
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup peanut butter at room temperature
- 3/4 cup sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- 1/2 cup chocolate chips
Beat together butter andÂ peanut butterÂ until creamy like the above picture. Â I let it beat anywhere from 5 to 10 minutes to allow the butter to become extremely smooth and fluffy.
Add sugars, and beat for another few minutes. Â Mix the egg in well, then add vanilla and milk (any type of milk will work).
Slowly mix in the flour mixture. Â Feel free to sift the flour mixture, Â I usually dont because its one more thing to clean.
Finally stir in the peanut butter and chocolate chips. Â Try not to eat all the dough!
Grease cookie sheet and create cookie dough balls, Â I flattened mine a bit to keep the cookies round.
Bake at 350 degrees for 10-12 minutes. Â You want to be careful not toÂ over bakeÂ these cookies, Â they may lookÂ under bakedÂ when done.