Peanut Butter Chocolate Chip Cookies

[I recently made these cookies just for the fun of it.  I had all the ingredients on hand, and, most importantly of all, they sounded good.

These cookies definitely lived up to my expectations.  They are a classic peanut butter cookie merged perfectly with a classic chocolate chip cookie. 

I will warn you, however, that this recipe makes a ton of cookies.  It makes so many cookies, in fact, that I still have about thirty cookies in my freezer waiting to be eaten!]

Peanut Butter Chocolate Chip Cookies

 *Makes about 4-5 dozen

1 cup (16 tablespoons) butter, softened to room temperature

2 cups smooth or chunky peanut butter (I prefer smooth)

1 ½ cups firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 ½ tablespoons milk

1 ½ teaspoons pure vanilla extract

2 ½ cups all-purpose flour

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups chocolate chips

Directions:

Preheat the oven to 350 degrees.

In a large bowl, combine the butter and peanut butter and beat the mixture until it is light and fluffy. Add the brown and white sugars and mix until well combined. Add the eggs and mix for 1-2 minutes, until the mixture is well combined and light in color. Add the milk and vanilla and mix. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. It will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto parchment-lined baking sheets leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes.

Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them over bake in the oven. The cookies may look slightly under-baked but they will firm up as they cool.

Recipe from My Kitchen Cafe