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Peanut Butter Cookies with Milk Chocolate Chunks Recipe

Looking for an easy peanut butter cookies with milk chocolate chunks recipe? Learn how to make peanut butter cookies with milk chocolate chunks using healthy ingredients.


Submitted by heathaly

Makes 48 servings



Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito (via Design*Sponge)

Recipe Ingredients for peanut butter cookies with milk chocolate chunks

1 3/4 c. flour
2 tsps baking soda
1 tsp. salt
1 c. (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 c. granulated sugar, plus more for sprinkling
1 c. brown sugar
2 large eggs
1 tsp. vanilla
1 c. creamy peanut butter (I use Simply Jif)
6 oz. milk chocolate,

Recipe Directions for peanut butter cookies with milk chocolate chunks

  1. Sift the flour, baking soda, and salt into a medium bowl.

  2. In the bowl of an electric mixer, beat together the butter and sugars until light and fluffy. Scrape down the sides of the bowl and, with the mixer running, add the eggs one at a time. (Wait for the first egg to incorporate before adding the second.) Add the vanilla and the peanut butter, and beat until just incorporated.

  3. Add half of the flour mixture, and mix for 15 seconds. Add the rest of the flour mixture and mix, once again, until just incorporated.

  4. Gently fold in the chocolate with a spatula. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight. Depending on the temperature of your fridge and how long you?ve chilled the dough, you may need to let the dough soften slightly before scooping. When I chill the dough overnight, I find that leaving it on the counter for about 20-30 minutes does the trick. Just don?t let the dough get too warm. As soon as it?s soft enough to scoop, get going.

  5. When it?s time to bake the cookies, preheat the oven to 375 degrees and line a baking sheet with parchment paper. Drop the dough by rounded tablespoons (I used a 1 tablespoon cookie scoop) onto the prepared baking sheets. The cookies will spread, so be sure to leave at least 2 inches between them. Then, gently press down each cookie with the palm of your hand. You?re just looking to flatten the tops ever so slightly.

  6. Sprinkle the cookies with granulated sugar and bake for 8-9 minutes for chewy cookies, and about 10 minutes for crisp cookies. When you remove the cookies from the oven, especially if you?re aiming for chewy, they will be cooked through but extremely soft. Don?t be alarmed; they?ll firm up as they cool. The only challenge is getting them in one piece from the sheet to the cooling rack. I recommend one of two things: Leave them on the sheet for a minute or two so that they cool at least a bit, and then use a metal spatula ? which is thinner than the plastic kind ? to transfer them carefully to a cooling rack. Or, you can skip the spatula all together, and slide the entire cookie-loaded sheet of parchment from the baking sheet to the rack.

Categories

Dessert, Bake, Vegetarian

Nutrition Facts
Serving Size 27.9g
Amount Per Serving
Calories
132
Calories from Fat
71
% Daily Value*
Total Fat
7.9g
12%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
161mg
7%
Potassium
61mg
2%
Total Carbohydrates
13.8g
5%
Dietary Fiber
0.6g
2%
Sugars
9.5g
Protein
2.4g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
    Bad points
  • High in saturated fat
  • High in sugar
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