• February 20, 2015
Peanut Butter Chocolate Chip Cookies

Our family all loves chocolate and peanut butter. We seriously might need to start a separate category of all things chocolate and peanut butter. Because not only are there a lot already on here, but there are sure to be more.

These amazing cookies happen to be one of everyone’s favorites.

We have been making these cookies for a few years now, and we have yet to find a peanut butter cookie with as much flavor as these.

They turn out perfectly every time. Chewy, soft, full of flavor and the perfect amount of chocolate chips.

They do make quite a lot, but when is that ever a bad thing? Often times I make as many as I need at the moment, and then I scoop the dough into balls and place in a freezer bag to pull out the next time I need them.

Sometimes when I go to get them from the freezer, there are not as many as I had put there. It doesn’t usually take very long for my husband to find any cookie dough in our house, even in frozen form. And especially when peanut butter is involved, they disappear quickly.

Peanut Butter Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4-5 dozen


  • 1 cup butter, softened
  • 2 cups peanut butter
  • 1 1/4 cups light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, cream butter and peanut butter until light and fluffy.
  3. Add sugars and mix until well combined.
  4. Add eggs and mix for 1-2 minutes, until mixture is light in color, then add the milk and vanilla and mix.
  5. Add the dry ingredients and mix just a bit.
  6. While there are still large spots of flour, add the chocolate chips and mix until everything is thoroughly combined.
  7. Let the cookie dough sit for about 15 minutes before scooping, as it will firm up as it sits.
  8. Scoop tablespoon-sized balls of dough about 2 inches apart onto parchment or split lined baking sheets.
  9. Bake 10-11 minutes, making sure not to overbake. Leave the cookies on the baking sheets for 2-3 minutes before removing them to a cooling rack.
  10. Store cookies in airtight container at room temperature for a week, or even in the freezer for a few months to have a treat whenever you're in the mood.


Adapted from Mel's Kitchen Cafe



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