“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies

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Milk Chocolate Chip Peanut Butter Cookies are super soft, thick, and have milk chocolate chips galore in these “Phenomenal” cookies!  This easy to use heavenly, fudgy peanut butter cookies recipe is all you need to make any occasion special and memorable!  

More peanut butter cookies you’ll love are these Extreme Peanut Butter Cookies and these Ultimate Snickers Peanut Butter Cookies!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

Why We Love These Milk Chocolate Chip Peanut Butter Cookies

I think I’ll have to go to confessional after devouring these delectable peanut butter chocolate chip cookies!  I’ve been bad. Very, very bad!   Sorry…but Oops, I did it again! 

Like how many times have you been tempted and became a cookie monster on the spot and could not stop yourself?  That’s what happens when you make eye contact with these heavenly, fudgy peanut butter cookies.  Even more when you eat them! 

Milk Chocolate Chip Peanut Butter Cookies have been the perfect combination of flavors for generations and now, with this simple recipe, you can make them in your very own kitchen. Who knows, maybe they’ll become your family’s favorite too!

Milk Chocolate Chip Peanut Butter Cookies

About These Peanut Butter and Milk Chocolate Chip Cookies

  • These cookies are so soft, so thick and full of peanut butter flavor with delectable milk chocolate chips galore!
  • Since we are talking confessionals, do you also have an obsession with peanut butter and chocolate?  That’s why these cookies are phenomenal!  Peanut butter and milk chocolate is an amazing combination that feels and tastes sinfully delish! 
  • First of all, these cookies have chocolate in them, so  I’m there!  But you add that other evil twin in, (ya know, peanut butter) and you’ve got a willing, no-regrets pb & chocolate foodgasm going on here.Once I ate these, I could not stop thinking about these peanut butter & milk chocolate chip cookies.
  • I wanted more! Seriously! Another Confession!? I need to make some more of these “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies – like now!  Are you with me? (Totally addicting!) 

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

Ingredients You Need

Milk Chocolate Chip Peanut Butter Cookies recipe

How to Make “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies

  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
  2. n a large bowl, using a stand mixer or hand mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
  3. Add in the flour, baking soda, and salt into wet mixture and mix until just combined. Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
  4. Stir or fold in chocolate chips.
  5. Using an ice cream scoop or large cookie scoop, scoop the cookie dough balls onto parchment lined cookie sheets. Add some additional chocolate chips on top if you wish. Cookies will expand some, so 6 cookies per sheet is recommended.
  6. Cook for 12-14 minutes at 350.
  7. Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.
  8. Store cookies in an airtight container at room temperature for 3-4 days.

Storing Milk Chocolate Chip Peanut Butter Cookies

Store cookies in an airtight container at room temperature for 3-4 days.

Freezing Cookies

Freeze baked cookies in an airtight container or zip-top bag for up to 30 days in the freezer and thaw at room temperature.

Baker’s Tips

  • Make sure you don’t over-measure your flour.  You should fluff your flour, then spoon your flour into your measuring cup and then level it off with a knife.
  • Don’t overbake cookies, you want them to be fudgy.  The cookies will continue baking once you pull them from the oven.
  • Not into milk chocolate? Umm…are we even friends here?  Of course you can leave them out totally, or use white or semisweet chocolate chips or chunks!

Want to Add Some Fun? 

  • Add some chopped Snickers bar chunks to the tops!  Or your favorite candies for variation!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

“Phenomenal” Milk Chocolate Chip Peanut Butter Cookies have become a popular choice for those seeking an indulgent treat.

The perfect balance of the smooth milk chocolate, coupled with a creamy peanut butter base, make these cookies not only scrumptious but also incredibly versatile.

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies recipe

Whether you’re looking for a quick snack to fuel your afternoon, a dessert to impress your friends, or something to bring to your next potluck, it doesn’t get any better than this peanut butter chocolate chip cookie recipe!

Enjoy with a cold glass of milk!

More Scrumptious Peanut Butter and Chocolate Recipes!

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies

Kim Lange
"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies are soft, thick, and have milk chocolate chips galore. This easy to use heavenly, fudgy peanut butter cookies recipe is all you need to make any occasion special and memorable!
4.39 from 221 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 18 Servings
Calories

Ingredients
  

Instructions
 

  • Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
  • Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
  • Add in the flour, soda, and salt in and mix until just combined. Make sure you measure flour correctly, or cookies will be dry & crumbly. (Fluff flour, spoon flour into cup and level off with a knife.)
  • Fold in chocolate chips.
  • Using an ice cream scoop or large cookie scoop, scoop the dough onto parchment lined cookie sheets. Add some additional chocolate chips on top if you wish. Cookies will expand some, so 6 cookies per sheet is recommended.
  • Cook for 12-14 minutes at 350.
  • Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.

Notes

Make sure you don't over-measure your flour.  You should fluff your flour, then spoon your flour into your measuring cup and then level it off with a knife. 
Keyword chocolate, chocolate chip cookies, christmas cookies, milk chocolate, party treats, peanut butter, peanut butter and chocolate, thick and fudgy cookies
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

149 Comments

  3. Pingback: The Great Big List of Peanut Butter Desserts • Sarahs Bake Studio

  5. This were great! I did not have any milk chocolate chips so used semi sweet instead. Husband wanted nuts so made half recipe with cookies rolled in walnuts. He loves them and usually doesn’t care that much for chocolate chip cookies. I can’t wait to do them again with milk chocolate chips!

  7. Hi! I just made the first batch and hubby absolutely loved it. I followed the recipe exactly but there were two differences.
    First I halved the recipe because I had only half cup of peanut butter (homemade, all-natural) and I didn’t want to skip the recipe.
    Second as I mixed the dough I felt it a little dry so I added 3-4 tsp of milk and converted them to mill, chocolate chip peanut butter cookies instead of milk chocolate chip peanut butter cookies. Loq.. They really were phenomenal. Recipe is definitely a keeper. Most probably I’ll try the recipe next time with almond butter. Thank you for the recipe.

  11. Oh I just read an above comment that it’s equal to 1/4 cup scoop, that’s great to know!!

  12. These are the BEST cookies I have EVER made! Everyone that eats one wants to give me a blue ribbon! A tip: if you don’t have an ice cream scoop, a 1/3 cup measuring scoop is equal and works great!

  18. This turned out great! I used a little less flour, but it may be the type of sheet that can affect it. The ones on a light gray tray turned out thinner and less dry (perfect in my opinion) and the ones on a dark sheet were thicker and more cakelike. Both types are delicious and a great recipe to satisfy my sweet tooth with ingredients I already have.

  20. I am planning on making a triple batch and I have never made these before. Any suggestions or recommendations?

  21. Hi Ann! You would have to substitute another ‘nut’ butter for the peanut butter in this type of recipe. If you just want a soft and thick chocolate chip cookie with the a texture like these you should try these Ultimate Milk Chocolate Cashew Cookies and just omit the cashews here: https://www.thebakingchocolatess.com/omg-ultimate-milk-chocolate-cashew-cookies/. 🙂 There are tons of cookies on the blog here as well: https://www.thebakingchocolatess.com/the-sweet-stuff/cookies-bars/ Let me know if you have other questions! 🙂 Happy Baking.

  24. Welcome to Yum Goggle! We are following you on all your social media and hope you will follow us back. We will try our best to tag you each time we promote your posts. Kelli at YG

  25. Debbie, sorry your cookies didn’t turn out like you had hoped. I do use Jif personally, but I do hope you give them another try! Thank you for the feedback. Maybe a little less flour and see how that works for you. Let me know!

  26. I made these cookies tonight for a cookie exchange. My cookies came out dry as did some of the other peoples. I think it depends on what peanut butter you use. I used Skippy, Next time I will be using jif.

  28. One word to describe these cookies…YUMMMMMMMMMMMMM! Though I didn’t make them nearly as big as you did (used my normal cookie scoop) and I got close to 6 dozen of them! These are sooo good I know I will make them over and over. Thanks for a great recipe!

  37. Soo darn yummy! Measuring your flour correctly will fix any dryness anyone experienced. If you look up how to measure flour correctly online you will make much better cookies? Thank you so much for sharing definitely adding this to my cook book!!

  39. Great recipe! I just made them and loved the way they turned out – they look perfect and aren’t dry at all, though I did use slightly less flour than called for. Thanks again! 🙂

  40. I used an ice cream scooper, but mine is the kind with the jagged edges. They weren’t quite as round, but the taste was delicious! Everyone loved them! Thanks for sharing the recipe!

  41. Nancy, did you use an ice cream scooper or cookie scooper? That’s how I get them round like like. I really hope they worked out for you! 🙂 Thanks so much for stopping by!

  42. These just came out of the oven. They don’t look quite like the picture, but hoping that the taste is good!

  44. Cookies came out perfect. I followed recipe exactly. It was a big hit at my house. Thank you for the recipe. I will definattely be making these again.

  45. Kaylee, I hate to hear that. ;( I wish I was there to see. I hope that works for you, I know when I get a dry cookie, it’s usually too much flour, or overbaking as the top reasons. Good luck dear, fingers crossed!

4.39 from 221 votes (196 ratings without comment)

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