These Peanut Butter Chocolate Cookies look a lot more difficult to make than they really are.
I use real peanut butter, without all the sugar and hydrogenated oils, but you can use whatever you like for this recipe. You can also use homemade chocolate chips or store bought.
I made these for the first time to take on a hiking trip last year. They were a big hit and the people we went hiking with have asked me to make them again a number of times. I’ve been making them for little treats ever since.
Peanut Butter Chocolate Cookies Step by Step with Pictures:
In a mixing bowl, cream butter, peanut butter, and sugar.
Add egg, milk, and vanilla. Combine flour, baking soda, and salt and add to creamed mixture.
Place onto wax paper and press with your hands into a 16 in. x 12 in. rectangle. You can use a lightly floured surface if you do not have wax paper, but it is harder to roll up after you’ve pressed it.
Melt chocolate chips. If you use a microwave, stir chips every 20 – 30 seconds or they will burn and harden. Spread chocolate chips over cookie dough. Get close to the edges.
Carefully roll up dough, cover in the wax paper and put in the refrigerator for 15 minutes (optional, but it makes it easier to slice).
Unwrap and slice into 1/4 in. slices. Place on an ungreased cookie sheet and bake at 350 degrees F. for 8-10 minutes or until lightly browned.
Peanut Butter Chocolate Cookies
Equipment
Ingredients
- ½ cup butter , softened
- ½ cup peanut butter
- 1 cup white sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups unbleached all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
Instructions
- In a mixing bowl, cream butter, peanut butter, and sugar.1/2 cup butter, 1/2 cup peanut butter, 1 cup white sugar
- Add egg, milk, and vanilla.1 egg, 2 tablespoons milk, 1 teaspoon vanilla extract
- Combine flour, baking soda, and salt and add to creamed mixture.2 cups unbleached all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Place cookie dough onto wax paper and press with your hands into a 16 in. x 12 in. rectangle. You can use a lightly floured surface if you do not have wax paper, but it is harder to roll up after you’ve pressed it.
- Melt chocolate chips. If you use a microwave, stir chips every 20 – 30 seconds or they will burn and harden. Spread chocolate chips over cookie dough. Get close to the edges. Carefully roll up dough, cover in the wax paper and put in the refrigerator for 15 minutes (optional, but it makes it easier to slice). Unwrap and slice into 1/4 in. slices.1 cup semi sweet chocolate chips
- Place on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned.
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