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.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
43g
Fat
18g
Carbs
5g
