Double Peanut Butter And Milk Chocolate Chip Cookies
Ingredients
- 1/2 tsp Vanilla extract
- 1 Egg
- 1/2 tsp Baking soda
- 1 1/4 cups Plain flour
- 1/4 tsp Salt
- 3/4 cup Sugar
- 1/3 cup Creamy Peanut Butter
- 1/2 cup Unsalted butter 1 stick softened
- 1 cup Milk Chocolate Chips
- 1 cup Peanut Butter Chips
Instructions
- Preheat oven to 180 C, 10 mins before baking. Line a baking sheet with parchment / baking paper.
- Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well.
- Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto lined baking sheets.
- Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on baking sheet. Remove to wire rack; cool completely.
Notes
I got around 25 cookies from the above qty. Keep an eye on cookies after 9 mins of baking. Though the baking time is mentioned 12-14 mins, my cookies were ready in 9-11 mins, the timing varies for each oven.
Keep in mind that the cookies become hard as it rests. If the edges turn brown and the cookies is not sticky when you touch, it's done.
You can store the cookies in airtight container @ room temp for 2 weeks.
