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.