Soft and Chocolaty Peanut Butter Cookies

Peanut butter is a universal language. Combine it with milk chocolate and you have an irresistible flavor combination that begs you to eat. Traditional peanut butter cookies can be a little dry and crumbly, but these peanut butter cup inspired cookies are large, soft, chewy and swimming with flavor. They are excellent for dunking in milk or coffee, and the extra large size turns a single cookie into a satisfying between meal snack or dessert.


To shape these cookies, use an ice cream scoop. Level off the dough, and then deposit the cookies onto a parchment-lined cookie sheet using the lever that is attached to the scoop. Your cookies will be uniform in size and thickness.


These cookies freeze nicely. Make them in large quantities and then store them in recloseable plastic bags in the freezer for future cookie emergencies.



Soft and Chocolaty Peanut Butter Cookies
2 1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. peanut butter (creamy or crunchy)
1/2 c. butter, room temperature
1 1/2 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 c. milk chocolate chips


In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Place peanut butter, softened butter and vanilla in large mixing bowl. Cream together at medium speed. Beat in brown sugar and eggs. On low speed, beat in dry ingredients just until the dough comes together. Fold in milk chocolate chips.


Using plastic wrap, cover dough and chill at least an hour, preferably overnight.


Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop dough onto prepared baking sheets using a tablespoon or ice cream scoop.  Bake for 10 -  12 minutes using middle racks, rotating sheets halfway through baking. Allow to cool for 10 minutes before removing from sheet. Makes 2 - 3 dozen, depending on size of scoop used.