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5 from 1 vote

Double Peanut Butter Chocolate Chip Cookies

Prep Time10 minutes
Cook Time12 minutes
Chill Time20 minutes
Total Time42 minutes
Course: Cookies
Cuisine: American
Servings: 24 cookies
Calories: 223kcal
Author: Andrea

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 24serving | 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