“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
Jenny, first of all thank you so much for your kind words! I’m so happy to hear you watched the show! Woohoo! As far as these cookies, I use unsalted (updated, I’m already using salt in the recipe) but you can use salted if you want to omit the salt. If you want to chop mini peanut butter cups on top, I would add them before and/or after. I would probably add them after the cookies have cooled a little bit if you don’t want them melty looking. These peanut butter cookies are the best and you can chill the dough if you want, but it is not necessary as these cookies spread some, but not a lot! I hope you enjoy them as much as we have!
Just like your perfect “Perfect Chocolate Chip”, absolutely delicious cookie. I know I will make these peanut butter versions often since they had rave reviews. I have a few questions about the directions. Do you use unsalted butter and chill the dough prior to forming cookies as you do in the “Perfect Chocolate Chip” cookie? Also, I would like to chop and use miniature Reese cups next time on top of the cookies. Do I had the candy bites before or after baking? I’ve been following your site since I saw you on The Kitchen , making the Apple Fritter bread. What a wonderful site you produce! Thank you.
Thank you so much for trying them Michelle! That makes me so happy! xo
I made these for my daughters and their BFs. They were an instant hit! I actually was able to sneak one and ❤❤❤!!!
Thank you Janet! I’m with you with these cookies!! xo
Love it so much it’s the only cookie I’ve made in years
Cindy! I’m so glad you enjoyed them and will be making them again! They are my absolute favorite peanut butter cookie ever! xo
These cookies are fantastic! They are thick, chewy and delicious: Crispy on the outside and soft and chewy on the inside. The peanut butter and milk chocolate combo is perfect. I used crunchy peanut butter and it added to the already wonderful texture. I will be making these again and again!!
I’m so happy to hear you approve Carol! Thank you so much for trying them! xo
Sooooo goooood! Perfect crispy outside with a soft chewy inside. Measured flour as recipe suggested and used room temperature, not softened butter. Made a double batch to start and glad I did. Will definitely be making these again and again!!
I’m glad you gave these a try Sam. I can attest these are some of the best cookies ever! I love your description btw! Happy New Year!!
These are honestly so amazing. Was gunna make a batch of your regular chocolate chip cookies but then i saw this and decided to give it a try. They stay super fluffy and chewy. Its the texture of a chocolate chip cookie but with the pb taste and its so good.
Yes you can! I would make sure they are covered so they don’t dry out. Enjoy!! Happy New Year Cindy!!
These look amazing. Would they still bake properly if I prepared the dough, made little dough balls and put them on cookie sheets and put them in the fridge a day ahead. Will they still bake ok the next day?
Thank you so much Anita! I love your description!
I made these cookies for the first time yesterday. The entire extended family called to rave about them…. best DAMN cookies ever!
I love it! Thank you so much Janet, so happy to hear the kids love these as well as myself! These are my all-time favorite peanut butter cookies with chocolate chips! Happy Holidays to you and your family! xo
Since last Christmas when my Grandkids ask for cookies they let me know they mean these. They are a family favorite!
Glad you found them so yummy! Thank you so much Kimberly! Happy Holidays!
Hi,, these cookies are so flavorful and delicious!!
Sweet! You are very welcome Katy!
Thanks for re-posting, and so quickly! (Wow!) We’re making them today. Yay!
Wow! Thank you so much for letting me know. When I added existing recipe to update I didn’t create a new one from existing recipe. Anyways, I agree, these cookies needed to be reposted. 🙂 They are my favorite too!! Thanks for you kind words, so sweet of you and happy baking! xo
These are our favorite PB Chocolate Chip cookies! However, it seems you have replace the recipe with a bar recipe with multiple kinds of chips? 🙁 Can you please repost the Phenomenal Milk Chocolate Chip PB Cookies recipe? We be so grateful!!
I have made these 3 times and they are wonderful! This time was with dark chocolate chips. I agree with another post and I get around 30 puffy, beautiful cookies with the texture of a good peanut butter cookie. Yum!
Thank you so much Kelly! I’m so happy the family approves! 🙂
The best chewy cookie, my family loves them.
These are the best cookies ever
Omg I’ve made this recipe twice now and it is amazing best cookies ever! There big and fluffy and chocolatey. But the recipe says it makes 18 cookies and I get close to 30 cookies and I use the ice cream shop too these cookies are huge! So good!
I’m so happy to hear this Amy! Thank you so much for your awesome review and you are very welcome for the recipe! xo
Just made these and they turned out perfectly. I didn’t modify the recipe at all. Not only are they delicious, they are also really pretty cookies! Thanks for the recipe.
Thank you! I would reduce the flour down a couple of tablespoons next time if the dough was crumbly. I don’t know how you measure your flour, but it does need to be very spot on when you measure the flour using this method or weighing it. Thank you so much for feedback Jackie!! xo
Fluff up the flour.
Lightly spoon the flour into your dry-cup measurement, without packing it down.
Scrape off the excess with a straight edge by using the handle of a spoon or knife.
(Dipping the cup into the flour will cause the flour to be packed down and will result in too much flour in your recipe.)
Really good stick to your mouth cookie. Need something to wash it down with. for sure! The only thing I found was that it was quite a crumbly dough so I felt I had to really work it into a ball to flatten it. I also didn’t put as much sugar in it only 1/2 c white and 3/4 c brown and half and half of milk and dark chocolate. So delicious
These are the absolute best peanut butter chocolate chip cookies I’ve ever made. I made them large the first two go around on my third round of making them I used a smaller scoop and cooked them a little less time and did not flatten them out…whoa…hurt yourself. I will continue to use this recipe for future .
Thank you so much.
.
These are the absolute best peanut butter cookies I’ve ever made. I will definitely make these again!
Awesome!! I’m so glad you tried them Sheree! xo
I made them smaller and added a mixture of chocolate chips and mini m&m’s. They turned out awesome! Thank you so much for a great recipe. It’s definitely a keeper!
I’m so happy you deemed them a recipe-keeper! Thank you so much!
These are amazing! This recipe is a keeper for sure!!
So happy to hear that Nancy! These are definitely a favorite of ours too! Thank you!
Your chocolate peanut butter cookies are awesome. Just made them for a church event. I know the kids will love them. I made them exactly like your recipe only I made them smaller and I used nestle’c semi- sweet chips. Your recipe is a keeper I will definitely make them again.