Chocolate Chip Peanut Butter Cookies

Baking isn’t really my thing. I love the freedom you have with cooking – baking is much more precise. That mixed with not having much of a sweet tooth in general means that I don’t really tend to bake. HOWEVER…. I do have one recipe for peanut butter chocolate chip cookies that is (and I don’t say this lightly) perfect. These cookies are moist (sorry to everyone who hates that word), rich, and perfect with a tall glass of milk or a cup of coffee. Breakfast or late night snack, this is the recipe you want.


  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of butter (at room temperature)
  • 1/2 cup smooth nut butter (I prefer peanut, but any will work)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • 1 cup of chocolate chips


1. Mix together flour, baking soda and salt; set aside. In a separate bowl and using an electric mixer, combine butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Once the wet ingredients are mixed together, gradually add flour mixture, mixing thoroughly. When all have been mixed, add the chocolate chips and mix again.

2. Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. I like to use a regular old spoon to scoop out dough and plop it onto the baking sheet.

3. Bake until very light brown and puffed, 9 to 11 minutes (depending on whether your oven runs hot or cold). Remove from oven, move to a cooling rack if you prefer (I do), cool completely, and store in an airtight container.

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