Boom. These were good. You could taste every ingredient. The butter. The sugar. The salt. The peanut butter.
They were pretty much perfect.
My favorite part about these cookies was the texture. Totally non-cake like and completely dense and fudgy perfection. Make sure you don’t overbake them, or they’ll lose that perfect quality.
If you like the world’s most perfect combination- chocolate and peanut butter, I can pretty much guarantee you that you’ll love these cookies.
Recipes from Butter with a Side of Bread
1/2 cup room temperature butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup peanut butter
1 teaspoon vanilla extract
3 Tablespoons milk
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of semi-sweet chocolate chips (I used one cup of mini-chips)
Preheat your oven to 375°. Line a cookie sheet with parchment paper.
Mix together the butter and sugars until light and fluffy. Add the peanut butter, egg, milk, and vanilla, and mix well.
Add the dry ingredients (except chocolate chips) and mix until just combined. Add chocolate chips and mix in gently.
Scoop by tablespoon onto prepared cookie sheet and flatten criss-cross with a fork. These cookies do not spread much. Bake for 8-10 minutes until just lightly browned. (Don’t overbake- you’ll ruin the texture.)