“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!
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!
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!)
Ingredients You Need
- unsalted butter, room temperature
- granulated sugar
- brown sugar
- creamy peanut butter
or crunchy peanut butter
- eggs
- pure vanilla extract
- all-purpose flour
, measure the flour correctly
- baking soda
- salt
- milk chocolate chips or semi-sweet chocolate chips or chocolate chunks can be used, I like Ghirardelli’s milk chocolate chips
How to Make “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
- Preheat the oven to 350F. Line a baking sheet with parchment paper or ungreased baking sheet.
- n a large bowl, using a stand mixer or hand mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- 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.)
- Stir or fold in chocolate chips.
- 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.
- Cook for 12-14 minutes at 350.
- Remove cookies from oven and cool on baking sheet 2-3 minutes before placing on cooling rack.
- Store cookies in an airtight container at room temperature for 3-4 days.
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 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.
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!
- Delish Chocolate Chip Peanut Butter Oatmeal Bars
- Reese’s Peanut Butter Cup Explosion Brownies
- 3 Ingredient Peanut Butter Cookies
- Reese’s Peanut Butter Chocolate Fudge Cookies
- Scrumptious Peanut Butter Loaded Bars
- Reese’s Peanut Butter Cream Cheese Cookie Bars
- Scrumptious German Chocolate Brownies with Coconut Pecan Frosting
- 17 Tempting Peanut Butter Cookies You’ll Go Nuts Over
- 30 Mother’s Day Desserts for Mom!
"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies
Ingredients
- ¾ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 cup brown sugar
- 1 cup peanut butter creamy or crunchy
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour measure the flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups milk chocolate chips or chocolate chips of choice
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
