My friend is the best baker in the whole wide world.
And when she first brought these cookies over to us we were wigging out they were so good. It makes my mouth water to think of these babies.
So I figured I better share the recipe here because,
1) it would be selfish to keep it to myself, and
2) I want to have easy access so I can find it whenever, wherever.
So here you go:
1/2 c. butter, softened
1 c. creamy peanut butter
3/4 c. sugar
1/2 c. brown sugar
1 Tbs. milk
1 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk chocolate chips
1 1/2 c. chopped Reeses candy bar (did you know those exist?), or mini Reeses peanut butter cups. Or just more milk chocolate chips if you don’t want to get fancy. Because I’ve tried both and they are delicious either way.
Beat the butter and peanut butter together until fluffy. Add the sugars and beat some more. Add the egg, milk and vanilla and mix again.
You’re supposed to put the dry ingredients in a separate bowl but I never do, because it doesn’t seem to make a difference to me. Maybe that’s because I’m just not a master baker and can’t taste the difference? I just add the rest of the dry ingredients all at once so the baking soda, powder and salt mix into the flour on their own as they mix into the wet ingredients.
Then stir in the chocolate.
Bake at 350 degrees on lined cookie sheets (parchment or silicone baking mats…or not if you don’t have those) for 8-10 minutes until they are slightly brown on the edges. The dough can be a little thick so you can flatten each cookie ball with the palm of your hand or a big spoon if you want flatter cookies. I didn’t with these ones and I still think they look edible 😉
I recommend eating them when they are warm because they are so so good all gooey.
There you go! Happy weekend!