Peanut Butter Chocolate Chip Cookies

Servings: 2 dozen cookies

14 minutes


  • 1/2 cup (1 stick) Butter, softened
  • 1/2 cup Peanut butter (creamy)
  • 1/2 cup Brown sugar (packed)
  • 1/4 cup Sugar
  • 1 Egg
  • 1 tablespoon Milk
  • 1 teaspoon Vanilla
  • 1 cup Unsifted flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt (optional)
  • 1 cup Ghirardelli Semi-Sweet Chocolate Chips
  • 3/4 cup Peanuts, dry-roasted, unsalted - chopped


  • Preheat the oven to 350°F.
  • In a large mixing bowl, cream the butter, peanut butter, brown sugar, and sugar until well blended. Beat in the egg, milk, and vanilla.
  • In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture.
  • Stir in the chocolate chips and peanuts.
  • Chill the dough in the refrigerator for 15 minutes.
  • Drop heaping tablespoons of dough onto an ungreased cookie sheet.
  • Bake 12 to 14 minutes, or until the edges are golden brown. Cool 1 minute on cookie sheet, then transfer to wire cooling racks. Store tightly covered.

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