Double Chip Peanut Butter Cookies


Get ready to take peanut butter cookies to a whole new level by adding milk chocolate and peanut butter chips. Peanut butter and chocolate has always been my favorite of all flavor combinations, so I knew these cookies wouldn’t disappoint. These babies are crisp on the outside and chewy on the inside, just the way a perfect cookie should be.

Lately I have been craving peanut butter like nobody’s business and instead of spooning right out of the jar I figured I would make some cookies that I have had my eye on for a while. I am really kicking myself for not making these earlier, they are “hide them from the family” good! I used smooth peanut butter for these cookies, but crunchy peanut butter will work just as well.

Do yourself a favor and whip up a batch of these, I promise they won’t last long!

Double Chip Peanut Butter Cookies

Yield: about 44 cookies

Prep Time: 20 minutes

Cook Time: 12 minutes

Ingredients:

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, smooth or chunky (I used smooth)
3/4 cup sugar plus 1 tablespoon, divided
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 milk chocolate chip

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, baking powder, and the salt; Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the peanut butter together until fluffy, about 2 minutes. Add 3/4 cup sugar and brown sugar and beat until smooth, about 2 minutes. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat until combined. Stir in the peanut butter and chocolate chips.
Place remaining tablespoon of sugar in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Using a fork, lightly indent with a criss-cross pattern, but do not overly flatten the cookies.
Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Cool cookies for 1 minute on baking sheet, then transfer to wire rack to cool completely.

Source: adapted from Smitten Kitchen, originally adapted from Magnolia Bakery Cookbook

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