A plate of double peanut butter and milk chocolate chip cookies on a rustic wooden table, featuring golden brown cookies with a soft, chewy texture, packed with creamy peanut butter flavor and studded with melted milk chocolate chips. Some cookies are drizzled with extra peanut butter, while others are broken open to reveal their gooey, chocolate-filled interior. Scattered chocolate chips and crushed peanuts add to the homemade charm. Soft natural lighting enhances the warm, inviting tones.

Double Peanut Butter and Milk Chocolate Chip Cookies

Portions:3 dozen cookies.
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Ingrediënten

  • ½ cup butter or margarine softened
  • ¾ cup sugar
  • ⅓ cup REESE’S Creamy Peanut Butter or REESE’S Crunchy Peanut Butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup HERSHEY’S Milk Chocolate Chips
  • 1 cup REESE’S Peanut Butter Chips

Instructies

  • Heat oven to 350°F.
  • 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.
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Recipe Category Chocolate / Coockies / Biscuit / Nuts
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