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Peanut butter chocolate chip cookies

Author uglyducklingbakery

Ingredients

  • 1 ¼ cup (180 grams) bleached, all purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup creamy peanut butter I use Jif for all baking with peanut butter
  • 4 oz unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) dark brown sugar, packed
  • 1 egg, room temperature
  • 1 tbsp whole milk
  • 1 tsp vanilla
  • ½ cup peanut butter chips
  • ½ cup chocolate chips

Instructions

  • Preheat oven to 350°F
  • Sift the flour, baking soda, baking powder, and salt into a small bowl.
    1 1/4 cup (180 grams) bleached, all purpose flour, 3/4 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
  • Using a mixer, cream the butter, peanut butter, and sugars together on medium speed for at least a couple of minutes until light and fluffy.
    1 cup creamy peanut butter, 4 oz unsalted butter, softened, 1/2 cup (110g) dark brown sugar, packed, 1/2 cup (100g) granulated sugar
  • Add the egg and mix for one minute on low speed, and then add the milk and vanilla and mix again for one minute.
    1 egg, room temperature, 1 tbsp whole milk, 1 tsp vanilla
  • Add the flour mixture and mix until just combined.
  • Add the peanut butter chips and chocolate chips and mix by hand.
    1/2 cup peanut butter chips, 1/2 cup chocolate chips
  • Using a spoon or a medium cookie scoop (#40), scoop 2 tbsp balls of dough onto a lined cookie sheet, spacing them at least 2 inches apart.
  • Bake for 10-12 minutes, until the cookies are just barely starting to harden and the edges just starting to barely brown. Do not overbake!
  • Cool on a rack (if they last that long).