These tantalizing milk chocolate chip peanut butter cookies are no-chill, one bowl, and packed full of all natural peanut butter + milk chocolate chips.
I just love peanut butter plus chocolate. It is the best combination, and boasts salty and sweet craving kickers galore. These milk chocolate chip peanut butter cookies are a modern take on the classic Peanut Butter Blossoms, where a Hershey kiss sits atop a peanut butter cookie. Now I have a recipe for those right here, but if you prefer more milk chocolate-y goodness in every single bite you take, these cookies are definitely for you. Grab a glass of your favorite milk and snag a few of these to snack on. They are delicious in every way.
What you’ll need to make these milk chocolate chip peanut butter cookies:
Salted butter (I use salted butter in all of my baked goods. If you only have unsalted, add ¼ teaspoon additional salt to the batter)
Granulated sugar (just ¼ of a cup for the batter, but more for rolling!)
Dark brown sugar (I love the dark variety in all of my recipes, but light or golden would work in the recipe too)
Pure vanilla extract (don’t skimp and use imitation, you want the full bodied flavor of the real stuff)
All purpose flour (you can use any 1:1 ratio gluten free baking flour here, or even half all purpose and half white whole wheat for a kick of whole grains)
Baking soda (the perfect emulsifier to ensure these cookies bake up great every time)
Salt (every good cookie NEEDS salt; this is my humble opinion but really it’s true)
Milk chocolate chips (I love Ghirardelli but you can use any brand of milk chocolate chips)
Making them Perfect Every Time
These cookies start with the standard creaming of the butter and the sugars. When creaming the butter and sugars (either by hand or by a hand / standing mixer), be sure to allow about 30-60 seconds for it to blend and become smooth plus slightly fluffy. Add the egg, and keep beating for an additional 30 seconds. Add the peanut butter and give it another 30 second mix. Add the flour, baking soda, salt, and vanilla. I try to make as many recipes as possibly one bowl, meaning everything gets combined in only one bowl (no combining other things in separate bowls, thus cutting down clean up time!). I find that one bowl recipes are easy, quick, and come together so nicely. The last thing that you will mix in are the milk chocolate chips, and do this gently until they are just incorporated.
You will roll out the cookie dough balls into 4-tablespoon increments. I have this 4-tablespoon cookie scoop and it’s so handy, but you can also just eyeball it if you don’t care about your cookies being all the same size! They do cook up different at different sizes, though, so ensure that they are roughy the same size to keep the bake time congruent.
Roll each ball into the granulated sugar, and place them on the baking sheet. Bake the cookies at 375° for 8-10 minutes.
THE DIETARY SUBSTITUTIONS
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
I hope you love these wonderful alternate to peanut butter blossom cookies! I make a very similar recipe with Browned butter and peanut butter chips here, so be sure to check that out too.
Until next time!
XO,
Heather
Milk Chocolate Chip Peanut Butter Cookies
Ingredients
- ½ Cup Salted butter, softened to room temperature
- ¼ Cup Granulated sugar
- ½ Cup Dark brown sugar, packed
- ½ Cup All natural creamy peanut butter
- 1 Large egg
- 2 Teaspoons Pure vanilla extract
- 1 ¼ Cups All purpose flour
- 1 Teaspoon Baking soda
- ¼ Teaspoon Salt
- 2 Cups Milk chocolate chips
- ½ Cup Granulated sugar, for rolling
Instructions
- Preheat oven to 375°. Cream butter and sugars together until light and fluffy, about 30-60 seconds.
- Add peanut butter and mix for an additional 30 seconds.
- Add egg and give it another 30 second mix.
- Add vanilla extract, flour, baking soda, and salt. Mix until all ingredients are well incorporated. Add milk chocolate chips and gently stir until evenly mixed in.
- Roll into 4 tablespoon dough balls, and toss each in the granulated sugar.
- Bake for 8-10 minutes, or until lightly golden on the outside. Remove to wire rack and store in an airtight container at room temperature for up to three days. Makes about 40-45 cookies. Enjoy!
Hannah says
Hi! I just made your cookies and was curious, did you perhaps forget to include the brown sugar in the ingredient list. I saw in your notes above about brown sugar, but did not see it in the list. Baked them and they did not come together as your picture above. They look so beautiful though (yours at least!)
Heather Templeton says
Oh my goodness yes, I did miss it! Thank you so much for pointing it out, it is fixed. And I’m sorry it messed up your cookies!!!