You can probably tell by now that we are a little obsessed with peanut butter around here. Ok, so maybe I really mean that I am. Anyway, I was trying to think of something kid-friendly to make for Cub Scouts the other night and thought that these cookies would be perfect. Plus I knew that the leftovers would be gobbled up by the two of us in a matter of hours. These are a great version of a standard chocolate chip cookie and the dough can be made in advance.
Double Peanut Butter Chocolate Chip Cookies
Ingredients
1/2 c. butter, room temperature
1 c. smooth or chunky peanut butter
3/4 c. brown sugar, packed
1/2 c. granulated sugar
1 egg
2 tsp. whole milk
1 tsp. vanilla
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 c. chocolate chips
1/2 c. peanut butter chips
DIRECTIONS:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat.
2. In the bowl of a stand mixer, beat butter, peanut butter and sugars until light and fluffy (about 2 minutes on medium-high speed).
3. Add milk, egg and vanilla. Mix until combined.
4. In a separate bowl, combine dry ingredients. Whisk gently. Add dry ingredients to mixture. Gently fold with a spatula until combined (you don't want to over mix).
5. Place dough into refrigerator to chill for 15-20 minutes.
6. Once dough has chilled, using a scoop, make balls, then roll in hands to smooth. Place on sheet 2 inches apart (usually I can get 12 on a standard sheet). Bake for 12-14 minutes, being careful not to overbake. Remove from oven and allow to rest on sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Store in an airtight container in the refrigerator for 2-3 days*.
*If making dough 24 hours in advance: wrap dough tightly in plastic wrap and place into a ziplock bag.
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