The peanut butter bacon cookies I made recently went over so well with Mark and I was hesitant to do another peanut butter cookie so soon after. He loved the other ones so much that I wasn’t sure how anything else would measure up.
These are decidedly different from the other cookies. Because they’re not gluten-free, they’re softer and more chewy. The peanut butter flavor was also more subtle. And, once again, they were a huge hit.
Peanut Butter Chocolate Chip Cookies
(from Chef Mommy)
1/2 cup (1 stick) butter, softened
1/2 cup chunky or smooth peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips
Preheat oven to 375F degrees.
Cream the butter, peanut butter and sugars until light. Add the egg and mix until fluffy.
Blend the flour, baking powder, soda and salt together well. Add these dry ingredients to the butter mixture. Add the chocolate chips.
Drop cookie dough by teaspoonfuls onto lightly greased baking sheets. Bake for 10-12 minutes.
Featured in the Peanut Butter Ingredient Spotlight on Eat at Home
4 thoughts on “Peanut Butter Chocolate Chip Cookies”
They look so soft and chewy, yum! Great job!
Those look wonderful! I usually use semi sweet chips in cookies, but I bet the milk chocolate is a nice complement to the peanut butter.
Pingback: 24 Peanut Butter Chocolate Treats | Kate's Recipe Box
Pingback: Chocolate Peanut Butter Cookies | Kate's Recipe Box