You can probably tell by now that we are a little obsessed with peanut butter around here. Ok, so maybe I really mean that I am. Anyway, I was trying to think of something kid-friendly to make for Cub Scouts the other night and thought that these cookies would be perfect. Plus I knew that the leftovers would be gobbled up by the two of us in a matter of hours. These are a great version of a standard chocolate chip cookie and the dough can be made in advance.
- 1/2 cup butter - room temperature
- 1 cup peanut butter - smooth or chunky
- 3/4 cup brown sugar - packed
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp whole milk
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
- In the bowl of a stand mixer, beat butter, peanut butter and sugars until light and fluffy (about 2 minutes on medium-high speed).
- Add milk, egg and vanilla. Mix until combined.
- In a separate bowl, combine dry ingredients. Whisk gently. Add dry ingredients to mixture. Gently fold with a spatula until combined (you don't want to over mix).
- Place dough into refrigerator to chill for 15-20 minutes.
- Once dough has chilled, using a scoop, make balls, then roll in hands to smooth. Place on sheet 2 inches apart (usually I can get 12 on a standard sheet). Bake for 12-14 minutes, being careful not to overbake. Remove from oven and allow to rest on sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the refrigerator for 2-3 days*. *If making dough 24 hours in advance: wrap dough tightly in plastic wrap and place into a ziplock bag.
Serving: 24g | Calories: 223kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg