Milk Chocolate Peanut Butter Cookies

Alrighty folks, brace yourselves because today we’re diving spoon-first into a cookie recipe that basically changed the cookie game for my whole family. *Milk Chocolate Peanut Butter Cookies* are those dreamy bites of sweet and salty that sing with happiness each time you take a nibble. They’re my go-to whenever we need a pick-me-up or a sweet ending to a day. You’re gonna love them—promise!

These cookies have kind of become like an unofficial member of the family—they’re at every gathering, late-night movie binge, or any of those days where you just need an extra bit of sweetness. My husband is actually infamous for sneaking into the cookie jar and “accidentally” finishing these off in less time than I dare to admit. It’s become this hilarious family joke, but really, who can blame him? They’re that good.

Why You’ll Love This Milk Chocolate Peanut Butter Cookies

– Because peanut butter and chocolate are basically BFFs.
– They’re a little messy, but isn’t that the fun in it?
– You might just win hearts and marriage proposals with these (not guaranteeing, but hey, it worked for me).

How to Make It

Alright, grab your apron, cuz we’re about to get cookie cray-cray. Preheat that oven—400°F is your magic number. In your big ol’ mixing bowl, throw together some butter (softened, because rocks just don’t mix well). Add peanut butter and both sugars, and just keep mixing until it looks like a sandy beach. If you’ve got kiddos, now’s a great time to let them “help” with some supervised sugar chaos.

Crack in that egg. Don’t let any shells swim in, though. We don’t want crunchy surprises. Now, chuck in flour, baking soda, and salt. Stir it all around like you’re on a doughy mission. Get your chocolate pieces and fold them in lovingly—do not skimp! Lumps are friends here.

Scoop dough blobs onto your baking sheet. Perfection is so last season, so blobs are just fine. Pop it all in the oven, and in about 10-ish minutes, your house is going to smell divine. Cool them? Maybe, but who am I kidding…

Ingredient Notes

– **Peanut Butter:** The chunkier the better in my book, unless you’re that creamy PB type. Go with your gut.
– **Flour:** Pretty standard stuff, but I’ve had whole wheat work when I was out of the usual. Not too bad!
– **Milk Chocolate:** Listen, more is better. And by better, I mean heavenly.

Recipe Steps:
1. Preheat your oven to 400°F.
2. Mix butter, peanut butter, and sugars until smooth.
3. Add egg and stir until well incorporated.
4. Stir in flour, baking soda, and salt.
5. Fold in chocolate pieces.
6. Drop dough onto cookie sheets.
7. Bake for 10-12 mins until golden brown.
8. Try not to eat them all at once.

What to Serve It With

Tips & Mistakes

Hoard them. Keep them away from your husband (just kidding). But honestly, make sure you cool them, or they’ll fall apart like my willpower around them.

Storage Tips

You can tuck these babies in an airtight container—if they last that long. As for cold cookies? Still delightful. And breakfast cookies? Well. If anyone questions you, just hand them one.

Variations and Substitutions

I’ve swapped honey for sugar, hoping for healthier cookies—didn’t fool anyone, but still yum. No chocolate chips? M&Ms are a colorful lifeline. And one’s gotta roll with what the pantry has, so get creative!

Frequently Asked Questions

Milk Chocolate Peanut Butter Cookies

Deliciously soft and chewy milk chocolate peanut butter cookies, perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.5 cups unsalted butter, softened
• ▢ 0.75 cups peanut butter creamy or chunky
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups brown sugar packed
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract
• ▢ 1 cups milk chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until creamy.
• Add the egg and vanilla extract to the butter mixture and beat until well combined.
• Gradually add the flour mixture into the wet ingredients and mix until just combined.
• Fold in the milk chocolate chips evenly.
• Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
• Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week.