Double up on peanut butter and chocolate with this double peanut butter and milk chocolate chip cookies recipe.

Recipe Summary

prep:
13 mins
cook:
12 mins
total:
25 mins
Servings:
36
Yield:
36 cookies
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F.

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  • Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

  • Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

Nutrition Facts

146 calories; protein 3.2g; carbohydrates 15.5g; fat 8.1g; cholesterol 13.6mg; sodium 85mg. Full Nutrition
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Reviews (30)

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Most helpful positive review

Rating: 5 stars
12/09/2017
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
12/04/2017
Pre-heat oven to 375 degrees and bake! Enough said! Read More
(1)
41 Ratings
  • 5 star values: 34
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/08/2017
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. Read More
(6)
Rating: 5 stars
12/06/2017
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. Read More
(4)
Rating: 5 stars
11/24/2017
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. Read More
(4)
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Rating: 4 stars
12/25/2017
Love how beautiful these cookies bake up. Usually I like my cookies warm out of the oven but these were better the next day. Read More
(2)
Rating: 5 stars
12/23/2017
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! Read More
(2)
Rating: 3 stars
12/03/2017
Pre-heat oven to 375 degrees and bake! Enough said! Read More
(1)
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Rating: 5 stars
12/31/2018
Love these. I use dark chocolate & 1/4c brown sugar and 1/2c granulated sugar instead of 3/4c granulated. Easy and delicious!! Read More
(1)
Rating: 4 stars
12/14/2017
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. Read More
Rating: 5 stars
01/19/2019
WOW. Luxuriously delicious. Used chunky PB because that's what I had on hand. Would double recipe next time. Read More
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