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.
How to make this high altitude adjusted recipe:
Peanut Butter & Milk Chocolate Chip Cookies
Adapted from Relaxed Cooking with Curtis Stone by Curtis Stone
- 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
- Preheat your oven to 350 F. Line three baking sheets with parchment paper.
- Mix the flour, baking soda, and salt together in a bowl.
- Using an electric mixer, beat the peanut butter, brown sugar, sugar, butter, honey, egg, egg yolk, and vanilla until well blended.
- Stir in the dry ingredients into the peanut butter mixture in two additions.
- Stir in the milk chocolate chips.
- Scoop about three tablespoons of dough for each cooking onto the prepared baking sheets, spacing them about 2½ inches apart.
- 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.
- Let the cookies cool on the baking sheet until nearly cool before transferring them.
- Makes about 20 cookies.