These Double Peanut Butter and Milk Chocolate Chip Cookies are oozing with chocolate and peanut butter. Peanut butter and chocolate lovers will rejoice when they relish in the flavor of these cookies. Simple to make and rich, beautiful treats for the entire family.
Ingredients
1 1/4cupsall-purpose flour
3/4teaspoonbaking soda
1/2teaspoonbaking powder
1/4teaspoonsalt
1/2cupunsalted butter, softened
1cuppeanut butter, smooth or chunky (I used smooth)
3/4cupsugar plus 1 tablespoon, divided
1/2cupfirmly packed light brown sugar
1large egg, at room temperature
1tablespoonmilk
1teaspoonvanilla extract
1/2cuppeanut butter chips
1/2cupmilk chocolate chips
Instructions
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.