Crispy Milk Chocolate Peanut Butter Cookies Recipe

Name: Crispy Milk Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: Serves 1 or more
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 1 cup powdered sugar; ½ cup packed dark brown sugar; 1 cup (2 sticks) unsalted butter; 1 teaspoon maple extract; 1 cup creamy peanut butter; ¼ cup vegetable oil; Egg; 1 cup milk chocolate chips; ½ cup chopped walnuts; 1 cup granulated sugar (for chewy cookies); 1 teaspoon vanilla extract; ½ cup chopped peanuts

Indulge in the irresistible crunch of these Milk Chocolate Peanut Butter Cookies! Perfectly crispy edges meet a melt-in-your-mouth center, bursting with rich peanut butter and creamy milk chocolate. For a softer, chewier texture, simply swap icing sugar for granulated sugar. This easy recipe is perfect for satisfying any sweet tooth!

Prep Time 15 mins

Cook Time 22 mins

Calories 171.5 kcal

Protein 5g

Rating 5.0 (1 Reviews)

Crispy Milk Chocolate Peanut Butter Cookies

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crispy Milk Chocolate Peanut Butter Cookies

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 cup powdered sugar
½ cup packed dark brown sugar
1 cup (2 sticks) unsalted butter
1 teaspoon maple extract
1 cup creamy peanut butter
¼ cup vegetable oil
Egg
1 cup milk chocolate chips
½ cup chopped walnuts
1 cup granulated sugar (for chewy cookies)
1 teaspoon vanilla extract
½ cup chopped peanuts

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How to Make Crispy Milk Chocolate Peanut Butter Cookies

Preheat oven to 350°F (175°C).
Lightly grease one or two baking sheets.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup powdered sugar (or granulated sugar for chewy cookies), ½ cup packed dark brown sugar, and 1 teaspoon vanilla extract (or maple extract) using an electric mixer until light and fluffy.
Add 1 cup creamy peanut butter and ¼ cup vegetable oil to the wet ingredients. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 1 cup milk chocolate chips and ½ cup chopped peanuts (or other nuts).
Drop by rounded tablespoons onto the prepared baking sheets, leaving about 1 ½ inches between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as ovens vary.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.