"Phenomenal" Milk Chocolate Chip Peanut Butter Cookies
Hello! Big soft, thick and fudgy peanut butter cookies loaded with rich milk chocolate chips! Trust me, these cookies are not going to last long!
Servings: 18 Large Cookies
- 3/4 cup butter softened
- 3/4 cup sugar
- 1 cup brown sugar
- 1 cup peanut butter creamy or crunchy
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour (measure correctly)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups Ghirardelli milk chocolate chips
Preheat the oven to 350F.
Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
Add in the flour, soda, and salt in and mix until just combined.
Fold in chocolate chips.
Using an ice cream scoop, scoop the dough onto ungreased cookie sheets. (6 per sheet, these will be large, thick cookies!)
Use your hand and slightly flatten each scoop of dough.
Cook for 12-14 minutes at 350.
Remove cookies from oven and cool on baking sheet 2 minutes before placing on cooling rack.
Makes 18 cookies.
If you want to reserve about a 1/2 cup of chocolate chips, you can lightly press 4-6 chips into the tops of the cookies so you can visually see more chocolate chips. :) I love doing that!
Make sure you don't over-measure your flour. You should spoon your flour into your measuring cup and then level it off.