Milk Chocolate Chip Peanut Butter Cookies
These tantalizing milk chocolate chip peanut butter cookies are no-chill, one bowl, and packed full of all natural peanut butter + milk chocolate chips.
Servings: 12
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!