Peanut Butter and Chocolate Chip Cookies
Prep Time 30 mins
Cook Time 15 mins
Serves 36
Difficulty N/A
Ingredients
- Wet Batter Ingredients:
- 3/4 cup (175 mL) creamy peanut butter
- 1/2 cup (125 mL) unsalted butter, softened
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
- 1 large egg
- 1 tsp (5 mL) vanilla extract
- Dry Batter Ingredients:
- 1 1/2 cups (375 mL) Robin Hood® All Purpose Flour
- 1/4 cup (50 mL) icing sugar
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) salt
- Additions:
- 1 1/2 cups (375 mL) semi-sweet chocolate chips
Directions
Step 1:
With electric mixer cream peanut butter and butter together. Add remaining wet batter ingredients and beat until smooth.
Step 2:
Stir all dry ingredients together in a bowl, then slowly add to Wet Ingredients and beat just until smooth. With mixer on lowest speed, add chocolate chips.
Step 3:
Scoop 2 tbsp (30 mL) mixture and roll into balls (mixture will be very soft). Flatten onto ungreased baking sheets at least 2” (5 cm) apart. Bake in preheated 325°F (160°C) oven until edges just begin to brown, about 12-15 minutes. Transfer cookies to wire rack to cool. If desired, let stand overnight to crisp.
Tip
For double peanut butter cookies, substitute peanut butter chips for chocolate chips.