Peanut Butter Chocolate Chip Cookies

Two classic cookies meet in this peanut butter chocolate chip cookies recipe! They're moist, chewy, and so simple to make! Ready for the oven in 10 minutes!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, Peanut Butter Cookies

Prep Time 10

Cook Time 10

Cooling Time 15

Total Time 20

Servings dozens

Calories 105kcal

Author Kathleen

Ingredients

3/4 cup creamy peanut butter
1/2 cup butter-flavored shortening
1 1/4 cups brown sugar, firmly packed
1 large egg
3 tablespoons milk
1 tablespoon vanilla
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup mini semisweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350°F (177°C).
In a medium mixing bowl, using a hand-held electric mixer, cream peanut butter, shortening, and brown sugar.
Add egg and beat until combined. Mix in milk and vanilla.
In a small mixing bowl, whisk together flour, baking soda, and salt; gradually add to the peanut butter mixture. Stir in chocolate chips.
Scoop the dough with a medium cookie scoop, slightly overfilled, and arrange on ungreased cookie sheets. Flatten balls slightly with your hand or the bottom of a glass. Crosshatch if desired. (I don't with these cookies)
Bake in preheated oven for 10-12 minutes, or until center of cookies appear just slightly wet, and edges are set. The cookies will continue cooking and set as they cool.
Allow cookies to cool on baking sheets for 15 minutes, then remove to wire baking rack to cool completely.

Notes

Overmixing - To achieve results like chewy and moist Nestle peanut butter chocolate chip cookies, be sure not to over-mix. This develops too much gluten in the dough and makes your cookies tough.
- As you add the dry ingredients, stop mixing when there are a few streaks of flour still running through the dough. Add the chips and finish mixing.

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