With double the chips, Milk Chocolate and Peanut Butter Chip cookies are slightly crisp around the edges and chewy in the middle.
Baking cookies is a necessity on snow days. I love the aroma of freshly baked cookies wafting through the house. The idea of dunking the warm cookies in a glass of milk sounds like a perfect snow day!
Baked up extra large, these cookies will definitely cure your chocolate and peanut butter cravings. Crispy around the edges and chewy in the middle, these cookies deliver the perfect cookie bite.
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Milk Chocolate Peanut Butter Double Chip Cookies
- 1 cup unsalted butter cold and cubed
- 1 cup dark brown sugar lightly packed
- ½ cup turbinado sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 ounces peanut butter morsels (1 bag)
- 11.5 ounces milk chocolate morsels (1 bag), plus extra for topping
- To the bowl of a stand mixer fitted with a paddle attachment, add the cubed butter and the sugars. Mix until creamed together, about 2-3 minutes. Add eggs. one at a time, mixing until incorporated. Add vanilla extract and mix to combine.
- Add in flour, baking soda, baking powder, and salt. Mix until just incorporated. Add milk chocolate and peanut butter morsels. Mix gently to combine.
- Using a 2-tablespoon portion scoop for x-large cookies, scoop dough onto parchment-lined sheet pans. Press extra milk chocolate morsels into the top of each ball of dough. Chill the dough in the freezer for 30 minutes.
- Preheat oven to 375 degrees.
- Bake for 12-13 minutes until slightly brown around the edges and the cookies appear slightly underdone in the center. Remove and let cool on the sheet pans for 5 minutes before transferring to a cooling rack.
- For smaller cookies, use a tablespoon portion scoop and reduce baking time to 8-10 minutes.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.