Peanut Butter Chocolate Chip Cookie Recipe
Soft, chewy peanut butter cookies with milk chocolate chips and peanut butter chips, finished with a light fork crisscross. Bake them from scratch, or layer the dry ingredients into a quart jar as a gift mix.
Servings 24 cookies
Calories 139kcal
Equipment
- baking sheet
- large mixing bowl
- sturdy spatula
- Wooden spoon
- medium cookie scoop
- fork
- wire rack
- 1 quart wide-mouth mason jar For the jar mix
- canning funnel For the jar mix
Ingredients
Dry mix (these go in the jar)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup milk chocolate chips
- 1/3 cup peanut butter chips
To bake
- 6 Tbsp butter (3/4 stick), softened
- 1/4 cup creamy or crunchy peanut butter (not natural)
- 1 large egg
- 1 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F. Leave the baking sheet ungreased.
- Whisk the flour, baking soda, and salt together with a fork in a medium bowl, then add the brown sugar, granulated sugar, chocolate chips, and peanut butter chips. (If you're using a jar of mix, skip this step.)
- In a large bowl, beat the butter, peanut butter, egg, milk, and vanilla with a spatula or fork until smooth. It may look a little lumpy, and that's fine.
- Add all of the dry ingredients and stir with a wooden spoon, then work the dough with your hands until a squeezed handful holds together in a ball.
- Roll into 2-tablespoon balls and set them 2 inches apart on the baking sheet (they spread). Press the top of each one lightly with a fork, then turn the fork and press again to make a crisscross. There's no need to flatten them.
- Bake 11 to 13 minutes, until the edges are lightly browned and the bottoms are golden. The centers will still look soft.
- Cool 5 minutes on the pan before moving. The cookies are very fragile when hot and will fall apart if you move them too soon. Then move them to a wire rack to finish cooling. Repeat with the remaining dough.
Notes
To make the jar mix: In a 1 quart wide-mouth jar, whisk the flour, baking soda, and salt together with a fork and pack it down well. Then layer the brown sugar, granulated sugar, chocolate chips, and peanut butter chips, pressing each layer firmly. Top off any space with extra peanut butter chips so the jar is full to the brim. Keeps about 3 months in a cool, dark pantry. Label the jar as containing peanuts.
To bake from the jar: Follow the same steps, pouring in the entire jar in place of the bowl of dry ingredients.
If the dough is crumbly: Keep squeezing and working it with your hands for another minute. The warmth softens the peanut butter. Add more milk only if it truly won't hold together.
About the fork marks: These cookies spread in the oven, so there's no need to flatten them, and the crisscross lines will be faint. That's normal. Dip the fork in sugar if it sticks.
To freeze the dough: Freeze the dough balls on a pan until solid, then bag them for up to 3 months. Bake from frozen at 350°F, adding 1 to 2 minutes.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Swaps: Semi-sweet or dark chocolate chips work in place of milk chocolate.
Nutrition
Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 98IU | Calcium: 14mg | Iron: 0.4mg
