The Pioneer Woman Tasty Kitchen
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Mini Peanut Butter Chocolate Chip Cookies

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Level: Easy

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Description

Mini peanut butter cookies stuffed with semisweet chocolate chips.

Ingredients

  • 1-¼ cup All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Kosher Salt
  • 1 stick Unsalted Butter, At Room Temperature
  • ¾ cups Crunchy Peanut Butter
  • ½ cups Granulated Sugar
  • ½ cups Packed Light Brown Sugar
  • ½ teaspoons Pure Vanilla Extract
  • 5 Tablespoons Whole Milk
  • 1 whole Egg
  • 1 cup Mini Semisweet Chocolate Chips

Preparation

1. Preheat the oven to 375°F and place an oven rack in the center of the oven. Line several baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

3. Beat the butter, peanut butter, both sugars, and vanilla in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the milk and egg and mix until combined. With the mixer on low speed, add the flour mixture in two parts, blending well after each addition. Fold in the chocolate chips using a rubber spatula.

4. Using a small ice cream scoop or teaspoon measure, form the dough into small balls and arrange on the prepared baking sheets, spacing them 1-inch apart. Bake for 11 to 12 minutes, until golden brown around the edges. Remove from the oven and let them cool on the pan for 5 minutes. Transfer the cookies to a wire rack and let cool completely.

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