Peanut Butter Milk Chocolate Cookies

I doubled this, because when is one dozen cookies ever enough? :)
Course Cookies
Cook Time 15 minutes
Total Time 15 minutes
Servings 12
Author Alan Jackson from the Lemonade Cookbook


  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1/2 cup light brown sugar loosely packed
  • 1/2 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg
  • 1 teaspoon natural vanilla extract
  • 1/2 cup milk chocolate chips


  1. Preheat the oven to 350 degrees. Grease two baking sheets, or line with silpat or parchment paper, set aside.
  2. In a mixing bowl, combine the flour, baking soda, and salt; set aside. Put the butter and sugars in the bowl of a standing electric mixer fitted with a paddle attachment, or use a hand-held electric beater. Beat on medium speed until light a fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the peanut butter, beating well to incorporate. Add the egg and continue to beat until well combined.
  3. Turn the mixer to low speed and slowly add the dry ingredients to the creamed butter and sugar mixture in 2 additions, beating just to combine. Do not overmix or the cookie dough can become tough. Turn the mixer off and fold in the chocolate chips with a rubber spatula, until evenly distributed.
  4. Using a small scoop, put the dough on prepared pans about 2 inches apart. Bake for 12-15 minutes, until the cookies are just set on the edges but still fairly soft in the middle. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.