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 requirement on snow days. Well, not really, but it should be! 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.
I hope you try these Milk Chocolate Peanut Butter Chip Cookies today. If you make this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
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Both crispy and chewy, these cookies are loaded with the classic combination of milk chocolate and peanut butter chips.
- 2 sticks butter, cold and cubed
- 1 cup dark brown sugar, lightly packed
- 1/2 cup turbinado sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups 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
Preheat oven to 375 degrees.
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. 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.