Who doesn’t like a peanut butter cookie? But when you add in chocolate chips, you are in a delicious place. Dave and I first tasted Linda’s Chocolate Peanut Butter Cookies while visiting her and her husband Mark at their Pocono Mountain condo. She got the recipe from “Hershey’s Best-Loved Recipes” cookbook. I like that she uses a small ice cream scoop so that all the cookies are the same size and not too large. After all, who eats only one cookie and especially these!
Pre-heat the oven to 375 degrees F. Bring butter to room temperature. If you don’t have time to bring the butter to room temperature, here is what I do. Cube the butter and place in a glass bowl. Microwave on defrost (or 30% power) for no more than 20 seconds. The butter should be softened after one or two time.
Beat the butter and peanut butter in a bowl. Then add the egg, milk and vanilla. When beaten well, set the bowl aside.
In another bowl, combine the dry ingredients or the flour, both sugars, baking soda and salt.
Blend the wet ingredients in with the dry. Add the chocolate chips to the cookie dough until well mixed.
Using a small ice cream scoop, place the round balls of cookie dough on a parchment lined baking sheet about 2 inches apart. Bake for 9 to 10 minutes. Depending on the size of your small scoop, you will have 4 dozen cookies. Cool and enjoy!
Ingredients
Directions
Pre-heat the oven to 375 degrees F. Bring butter to room temperature. If you don’t have time to bring the butter to room temperature, here is what I do. Cube the butter and place in a glass bowl. Microwave on defrost (or 30% power) for no more than 20 seconds. The butter should be softened after one or two time.
Beat the butter and peanut butter in a bowl. Then add the egg, milk and vanilla. When beaten well, set the bowl aside.
In another bowl, combine the dry ingredients or the flour, both sugars, baking soda and salt.
Blend the wet ingredients in with the dry. Add the chocolate chips to the cookie dough until well mixed.
Using a small ice cream scoop, place the round balls of cookie dough on a parchment lined baking sheet about 2 inches apart. Bake for 9 to 10 minutes. Depending on the size of your small scoop, you will have 4 dozen cookies. Cool and enjoy!