I made these cookies to send to my daughter in college for final exam week. I had been talking to her, and she mentioned having made chocolate chip cookies herself recently, so I wanted to send something a little different, and she is not a big fan of oatmeal and I wanted at least a little chocolate. Everyone needs chocolate during exams, right? So, I chose these chocolate chip peanut butter cookies.
I have seen adaptations of this recipe all over the internet. It originally was found in the Magnolia Bakery cookbook, which I don’t have, so I am not sure what was changed. I found it first at Smitten Kitchen, which is one of my all time favorite blogs. I adapted it a little more by adding more chocolate chips and leaving out the peanut butter chips because I wanted more chocolate. I also rolled mine in sugar rather than just dropping one side in. This really is a delicious recipe. It is a must try for anyone who loves the peanut butter chocolate combination!
Chocolate Chip Peanut Butter Cookies
- 1 1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup peanut butter
- 3/4 cup sugar, plus another 1/4 cup for rolling
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 Tbsp. milk
- 1 cup semi sweet chocolate chips
- Line two to three large baking sheets with parchment.
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer using the paddle attachment, cream together, butter and peanut butter.
- Add 3/4 cup sugar and brown sugar and cream together until well combined.
- Add egg, vanilla, and milk and mix until well combined.
- Add baking powder, baking soda, and salt. Mix until evenly distributed.
- Add flour and mix until combined.
- Add chocolate chips and mix until evenly distributed.
- Place the remaining 1/4 cup sugar in a small bowl.
- Using a cookie scoop, scoop cookie dough into the sugar roll in sugar and place on the prepared pans.
- Repeat with remaining cookies.
- Flatten cookies slightly with a fork.
- Bake for 10 to 12 minutes, one sheet at a time. Cookies will appear to be slightly under baked, but they are not, so go ahead and take them out. They will be perfect when they have cooled.
Adapted from Smitten Kitchen who adapted it from the Magnolia Bakery cookbook.
This recipe was linked up on Hungry Little Girl’s Wednesday Extravaganza and Foodie Friends Friday.
Peanut Butter Cups in cookie form? I’m in!!! Thanks for sharing with Foodie Friends Friday!!!
Joanne T Ferguson (@mickeydownunder) says
G’day! Great combo Michelle and YUM!
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