5 star! I'm normally not a peanut butter cookie guy but these were so tasty! Buttery goodness all the way through. Crisp yet soft. The only change I made was to refrigerate the dough for about 2 hours prior to baking. It helps the sugar blend in better and helps the butter melt down slower.
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5 star! I'm normally not a peanut butter cookie guy but these were so tasty! Buttery goodness all the way through. Crisp yet soft. The only change I made was to refrigerate the dough for about 2 hours prior to baking. It helps the sugar blend in better and helps the butter melt down slower.
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This is one of the most flavorful cookie recipes I've made in a while! They are bursting with flavor! I refrigerated my cookie dough for an hour because my oven was in use and then rolled the dough into perfect balls before baking. This helps them to be more plump rather than flat and uniform. I made the recipe as written and will definitely me making it again soon.
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I made 3 different batches 1. Chocolate chips only. 2. No chips at all. 3. Reese peanut butter chips only. All were exceptional. I have not made them with both types of chips but I will be trying that next. I followed the directions as described with the exception of only adding about 1/2 of the chocolate chips and they still came out excellent. Great flavour chewy/crispy they check all boxes. I had them in the oven for 12 minutes and then rotated the pan and left them in for another 2 to 3 minutes. Thank you this will be my go to peanut butter chocoate chip cookie recipe and I suggest you should try it you will be pleasantly surprised.
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These are delicious! I left my dough in the refrigerator overnight only because I was too tired to make them the night before. They are crispy on the edges and soft in the center. I ate four as soon as they cooled down!
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I love all the ingredients in this recipe especially the peanut butter chips but I was disappointed in the texture. My husband enjoyed them and they were one of the first treats to go at my treat exchange at work.
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Double Peanut Butter & Milk Chocolate Chip Cookies
Servings Per Recipe: 36 Calories: 146
% Daily Value *
protein:
3.2g
7 %
carbohydrates:
15.5g
5 %
dietary fiber:
0.6g
2 %
sugars:
10.9g
fat:
8.1g
12 %
saturated fat:
4.9g
24 %
cholesterol:
13.6mg
5 %
vitamin a iu:
101.9IU
2 %
niacin equivalents:
0.8mg
6 %
vitamin c:
0.1mg
folate:
10.5mcg
3 %
calcium:
24.6mg
3 %
iron:
0.5mg
3 %
magnesium:
4.9mg
2 %
potassium:
93.1mg
3 %
sodium:
85mg
3 %
calories from fat:
72.6
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
5 star! I'm normally not a peanut butter cookie guy but these were so tasty! Buttery goodness all the way through. Crisp yet soft. The only change I made was to refrigerate the dough for about 2 hours prior to baking. It helps the sugar blend in better and helps the butter melt down slower.
This is one of the most flavorful cookie recipes I've made in a while! They are bursting with flavor! I refrigerated my cookie dough for an hour because my oven was in use and then rolled the dough into perfect balls before baking. This helps them to be more plump rather than flat and uniform. I made the recipe as written and will definitely me making it again soon.
I made 3 different batches 1. Chocolate chips only. 2. No chips at all. 3. Reese peanut butter chips only. All were exceptional. I have not made them with both types of chips but I will be trying that next. I followed the directions as described with the exception of only adding about 1/2 of the chocolate chips and they still came out excellent. Great flavour chewy/crispy they check all boxes. I had them in the oven for 12 minutes and then rotated the pan and left them in for another 2 to 3 minutes. Thank you this will be my go to peanut butter chocoate chip cookie recipe and I suggest you should try it you will be pleasantly surprised.
These are delicious! I left my dough in the refrigerator overnight only because I was too tired to make them the night before. They are crispy on the edges and soft in the center. I ate four as soon as they cooled down!
I love all the ingredients in this recipe especially the peanut butter chips but I was disappointed in the texture. My husband enjoyed them and they were one of the first treats to go at my treat exchange at work.
