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!
Servings 4 dozens
- 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
Preheat oven to 350 degrees.
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.
Serving: 1per cookie | Calories: 105kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 76mg | Potassium: 63mg | Fiber: 1g | Sugar: 7.4g | Calcium: 11mg | Iron: 0.6mg