These melt in your mouth chocolate and peanut butter chip cookies perfectly highlights the classic flavor pairing of chocolate and peanut butter in each scrumptious bite.
Author:Winnie Reeves
Prep Time:75
Cook Time:10
Total Time:1 hour 25 minutes
Yield:16 Cookies 1x
Ingredients
Scale
1 Cup Unbleached All-Purpose Flour
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Brown Sugar
2 Tablespoons Granulated Sugar
1 1/2 Tablespoons Milk, Room Temperature
3 Ounces (6 Tablespoons) Unsalted Butter, Room Temperature
6 Ounces (3/4 Cup) Chocolate and Peanut Butter Chips, Divided
1/2 Teaspoon Vanilla Extract
Instructions
In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Beat ingredients together at medium speed (4 on stand mixer) for 5 minutes until mixture appears fluffy and has a light tan color.
Add the milk and vanilla extract to butter mixture and mix until incorporated, about 1 minute. Use a flexible spatula to scrape the sides and bottom of mixing bowl.
Reduce speed to low (2 on speed mixer) and add dry ingredients into the wet mixture. Mix ingredients together until cookie dough comes together and starts to form into a ball.
Stop mixer and use a flexible spatula to fold in 4 ounces (1/2 cup) of the chocolate and peanut butter chips into cookie dough.
Cover mixing bowl with plastic wrap and refrigerate chocolate and peanut butter chip cookie dough for at least 1 hour.
Preheat oven to 350F and line a large baking sheet with parchment paper.
Scoop chocolate and peanut butter chip cookie dough onto prepared baking sheet placing each scoop at least 1” apart.
Bake scoops of chocolate and peanut butter cookie dough for 10 minutes rotating the baking sheet halfway through bake time.
Sprinkle the remaining 2 ounces (1/4 cup) of chocolate and peanut butter chips over hot cookies. The residual heat from cookies will melt the chocolate and peanut butter chips.
Allow cookies to rest on baking sheet for 5 minutes before transferring to a cooling rack to cool to room temperature.
Notes
If you cannot find chocolate and peanut butter chips packs, substitute with all chocolate chips/chunks. Recipe makes great chocolate chips cookies as well.
Chocolate and peanut butter chip cookies will keep up to 1 week if stored at room temperature in an airtight container.
To store unbaked chocolate and peanut butter cookie dough, scoop dough onto a baking sheet lined with parchment paper. Place baking sheet with scooped cookie dough pieces into the freezer and freeze until harden, about 1 hour. Transfer frozen scoops of cookie dough into a large Ziplock bag. Chocolate and peanut butter cookie dough pieces will keep for up to 1 month in the freezer.
If you do not have a large baking sheet, just use two small baking sheets or baking cookies in batches.