“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
So glad you enjoyed them Tristin! Thank you so much!! xo
These cookies were perfect! Followed the recipe exactly with the exception of accidentally using mini chocolate chips. I loved that there was no chill time required for the dough. Thanks for the great recipe!
I’m so elated to hear that you deemed them truly phenomenal! I love it. How fun to bake with your granddaughters, I think that’s so cool! Thank you so much!
I made these today with my 3 & 4 yr old granddaughters. I didn’t really want to make them big so I used my Pampered Chef medium scoop and they turned out the perfect size. I baked them for 11-12 minutes. They truly were “phenomenal”! Can’t wait to make them again!!
I’m so glad it worked out for you and you shared it on here for others. Thank you so much for your sweet comments. xo
I tried using sunbutter instead of peanut butter and they turned out amazing. Usually when I bake with sunbutter it turns everything green (if the recipe contains baking soda), but for some reason these stayed the right colour. And were absolutely delicious.
That’s the best compliment ever! Thank you so much! xo
These are sooooo delicious!!! Can’t stop eating them.
May! I’m so happy you love them as much as I do! It’s my go to for all my thick peanut butter cookie combos. Thank you so much! xo
The best cookie I’ve ever baked in history haha! My little girl and hubby just loved them. They couldn’t believe how good they are!! I just want to eat them all at once haha. Thanks a lot for this great recipe..
Hi Julie! Sure you can. Just reduce time to 8 minutes and see how they are doing and then add more time if needed. Could be 8-10 minutes depending on size of cookies. 🙂 Hope you enjoy!
Could I make these smaller for party size? How would I adjust the cooking time?
I’m so happy you enjoyed them Ariana. Thank you so much for the 5 star rating and looking forward to you hanging out and trying some more recipes. That’s so cool! Kim xo
I just made a batch of these Phenomenal peanut butter & chocolate chip cookies and it is by far the best cookie recipe I have ever made. My cookies look exactly like the photographs (thick and chewy with crispy edges). YUM! Thank you for the wonderful recipe, I can’t wait to try some more of your favorites.
I’m so glad you enjoyed them Jenny! I love them with the peanut butter cups! YUM! xo
Perfect!!!
Made these a few months ago. My daughter asked me to make them again.
Followed the directions, expect a few adjustments.
We just used regular chocolate chips. And also we did a peanut butter overload.
We added Reece’s peanut butter cups.
I cup the cups vertical into pieces, After taking the cookies out of the oven I pressed pieces of the peanut butter cups and a few extra chocloate chips onto the cookie.
These were sooooo good!
Definitely more enjoyable with a cup of cold milk 🙂
Can’t wait to make these again !
Awesome! I hope you love them!! xo
Making them right now.
Thank you Arwa! I checked it out! 🙂 You are so sweet!
I just made them they are delicious! Have a look on my Instagram page @arwa_cooks
Thank you Ang! That sounds amazing with the walnuts and crunch peanut butter! YUM! Merry Christmas!!
If you want Santa to leave the mother load of gifts under your tree, these are the cookies to make!!!
I added some crushed walnuts and went with crunchy peanut butter and they are AMAZING!!!!
Great! I’m so glad they turned out for you!! Happy Holidays!! 🙂
Absolutely thhe best. Yummy and so easy i am not a Baker nor a cook of ANY kind. They turned out greatl
Just made these and they are very good. My dough was very dry so I had to add extra egg whites. Also I would add another third a cup of peanut butter as we couldn’t taste it all that much.
I’m so happy to hear that Johnita! 🙂 Thank you so much for commenting and the sweet rating! xo
A big hit I added Reese’s pieces along with the chocolate chips
I don’t blame your husband, these are my favorite too! The split combo sounds delicious!! Yay!! I’m so glad you enjoy the recipe Coryna!! Thank you so much!!
Tonight is my 3rd time making these!! My husband is obsessed with them. Each time, i’ve tried a different variation of chocolate chip combos and we seem to like an even split of dark and milk chocolate. This recipe is a keeper for sure!! No issues with dryness either. I use creamy Jif.
Thank you for giving me super wife points!!!
I’m so good to hear that Melissa! So glad he rated them so highly! Woohoo! Thank you so much for your kind words and Happy Fall Baking!! xo
I made these last weekend, and I just have to say they are 10 year old boy approved!! He says they’re the best cookies ever!! I’d have to agree! They’re fantastic!! Thanks for a great recipe 🙂
I hope you have some left too Vicki! hehe! I love putting chocolate chips on top like you do as well! Thanks so much for the great review! xo
These ARE amazing! A little crunchy on the outside, and soft and creamy on the inside! I used Ghiradelli milk chocolate chips and added a few extra on top before baking, which made them look even richer and more decadent (great tip)! Onto your “Perfect Chocolate Chip Cookies” for a baby shower tomorrow. I hope there’s some left by then!
That is awesome to hear Pat! I’m so glad you approve! Thank you so much for letting me know! xo
My cookies came out perfect. These are the best cookies I’ve ever had. I’ve been baking for over 40 years and this recipe is, by far, the best!
I am so happy to hear that Lina! I love this recipe and use it all the time with different variations of bars and cookies. It’s a keeper! Thank you so much!!
OMG !! These were an absolute hit ! Perfect! Thank you so much,
I can relate Karen! 🙂 Thanks so much for commenting!
Oh my….these would be gone before they have a chance to cool! The only time I could make these is when I’m all by myself, and no guarantee there would be any left for anyone else, haha. 😉
Hi Ellen! 🙂 Are you talking about the cookie dough balls you can portion out before baking or after they are baked? Because I can answer both, yes you can freeze them both ways.
Here are more tips: https://www.thebakingchocolatess.com/storing-and-freezing-cookies/
Do these freeze well?
That’s great Vickey! I love oatmeal in peanut butter cookies! Thank you so much! 🙂
These cookies are amazing! I substituted 1 cup of flour with oatmeal and they turned out fantastic.