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Peanut Butter & Milk Chocolate Chip Cookies

By Chef Megan Joy / June 21, 2014

As we make our way into July, wedding season is now officially in full swing. I can’t even remember the last day I had ‘off’. Strangely, this afternoon while I was making tonight’s dinner, I felt the urge to bake something other than cake. 

Cookies sounded good, but what kind? I immediately thought of this recipe, which is one of my mom’s favorite recipes for peanut butter cookies. 

They’re insanely easy, and they deliver  yummy results. Tender, soft, and speckled with milk chocolate chips, we couldn’t stop eating these after dinner. I hope you enjoy them as much as we do. 

The first I time I made this recipe at altitude I noticed that the cookies are very crumbly when you take them out of the oven. Let them cool completely or almost completely, and they seem to fix themselves. I also added an extra egg yolk to the recipe to help combat this. 

Happy baking!

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How to make this high altitude adjusted recipe:

Peanut Butter & Milk Chocolate Chip Cookies
Adapted from Relaxed Cooking with Curtis Stone by Curtis Stone

5.0 from 1 reviews
Peanut Butter & Milk Chocolate Chip Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • 1 cup all-purpose flour
  • ⅛ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chunky peanut butter
  • ½ cup packed brown sugar
  • ½ cup sugar
  • 1 stick of unsalted butter, room temperature
  • 2 tablespoons honey
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips
Instructions
  1. Preheat your oven to 350 F. Line three baking sheets with parchment paper.
  2. Mix the flour, baking soda, and salt together in a bowl.
  3. Using an electric mixer, beat the peanut butter, brown sugar, sugar, butter, honey, egg, egg yolk, and vanilla until well blended.
  4. Stir in the dry ingredients into the peanut butter mixture in two additions.
  5. Stir in the milk chocolate chips.
  6. Scoop about three tablespoons of dough for each cooking onto the prepared baking sheets, spacing them about 2½ inches apart.
  7. Bake for about 12-16 minutes, or until the cookies puff and begin to brown on the top but are still very soft to the touch.
  8. Let the cookies cool on the baking sheet until nearly cool before transferring them.
  9. Makes about 20 cookies.
 Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon. 

About the author

Chef Megan Joy

3comments
Connie - September 20, 2014

This cookie had a wonderful peanut butter flavor but they turn out super thin. Any suggestions? I wanted them to be like yours – thick and beautiful.

Reply
    Chef Megan Joy - September 28, 2014

    Hi Connie, your thin cookies could be from a few things. First, what is your altitude? There may be either too little or too much leavener in your cookie. Second, did you bake these on a really warm day? Try refrigerating the cookie dough for 30 minutes to an hour next time. Third, did you measure your ingredients correctly? Sometimes if one ingredient is off it can mess up the whole batch!

    Reply
Jenna - April 29, 2015

This is my new favorite! They turned out absolutely perfect at 7000ft. The only change I made was adding some Heath toffee bits. Thank you for this awesome recipe!!

Reply
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