Peanut Butter Chocolate Cookies
Ingredients
•1/2 cup Unsalted butter
•1/2 cup Creamy peanut butter
•1/2 cup Light brown sugar
•1/4 cup Granulated white sugar
•1 large Egg
•1 tablespoon Whole milk
•1 teaspoon Pure vanilla extract
•1 cup All purpose flour
•1/2 teaspoon Baking Powder
•1/2 teaspoon Salt
•1 cup Ghirardelli Semi-Sweet Chocolate chips
•3/4 cup Dry-roasted unsalted peanuts
•1/2 cup Creamy peanut butter
•1/2 cup Light brown sugar
•1/4 cup Granulated white sugar
•1 large Egg
•1 tablespoon Whole milk
•1 teaspoon Pure vanilla extract
•1 cup All purpose flour
•1/2 teaspoon Baking Powder
•1/2 teaspoon Salt
•1 cup Ghirardelli Semi-Sweet Chocolate chips
•3/4 cup Dry-roasted unsalted peanuts
Instruction
Preheat the oven to 350 deg F.
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar with an electric mixer until well blended. Beat in the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture. Stir in the chocolate chips and peanuts.
Drop by the teaspoonful onto an ungreased cookie sheet. Flatten with the tines of a fork to form a crisscross pattern.
Bake for 9 to 11 minutes, until the edges are golden brown. Take out of oven and while still warm, press again with fork to accentuate the crisscross pattern, if desired. Allow to cool for 1 minute on the cookie sheet, and then transfer to a wire rack to cool completely. Store tightly covered at room temperature.
In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar with an electric mixer until well blended. Beat in the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture. Stir in the chocolate chips and peanuts.
Drop by the teaspoonful onto an ungreased cookie sheet. Flatten with the tines of a fork to form a crisscross pattern.
Bake for 9 to 11 minutes, until the edges are golden brown. Take out of oven and while still warm, press again with fork to accentuate the crisscross pattern, if desired. Allow to cool for 1 minute on the cookie sheet, and then transfer to a wire rack to cool completely. Store tightly covered at room temperature.
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