Peanut Butter Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 215.1
- Total Fat: 10.3 g
- Cholesterol: 16.8 mg
- Sodium: 162.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 0.7 g
- Protein: 2.8 g
View full nutritional breakdown of Peanut Butter Chocolate Chip Cookies calories by ingredient
Number of Servings: 26
Ingredients
-
1/2 cup unsalted butter
3/4 cup creamy peanut butter
1 1/4 cups brown sugar, firmly packed
3 tablespoons skim milk
1 tablespoon pure vanilla extract
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups chocolate chips
Directions
Preheat the oven to 375º F.
Combine the peanut butter, butter, brown sugar, milk, vanilla extract and egg in large bowl. Beat at medium speed of electric mixer until everything is well-blended.
Combine the flour, salt and baking soda and whisk to combine well. Add to creamed mixture and mix on a low speed. Blend just until everything is well mixed.
Stir in the chocolate chips and mix well.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased or parchment lined baking sheet.
Bake at 375º for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
This cooking time is for cookies that will be eaten later. If you plan to eat them straight from the oven, add another 2-3 minutes cooking time or they will be too gooey.
Serving Size: makes 24 cookies
Number of Servings: 26
Recipe submitted by SparkPeople user CSPEAKE.
Combine the peanut butter, butter, brown sugar, milk, vanilla extract and egg in large bowl. Beat at medium speed of electric mixer until everything is well-blended.
Combine the flour, salt and baking soda and whisk to combine well. Add to creamed mixture and mix on a low speed. Blend just until everything is well mixed.
Stir in the chocolate chips and mix well.
Drop by heaping teaspoonfuls 2 inches apart onto ungreased or parchment lined baking sheet.
Bake at 375º for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to cooling rack.
This cooking time is for cookies that will be eaten later. If you plan to eat them straight from the oven, add another 2-3 minutes cooking time or they will be too gooey.
Serving Size: makes 24 cookies
Number of Servings: 26
Recipe submitted by SparkPeople user CSPEAKE.