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peanut butter chocolate chip, cookies, pb and chocolate cookies, peanut butter, chocolate, milk chocolate chip cookies

Peanut Butter Milk Chocolate Chip Cookies

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 24 cookies 1x
  • Category: Cookies


Smooth but subtle peanut butter flavor combined with milk chocolate chips makes the perfect no-fuss mini cookie. Made for dunking, these little pb and chocolate cookie clouds will satisfy all your cookie cravings.


  • 2 sticks unsalted butter, softened
  • 1/2 cup plus 1 TBSP sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/3 cup smooth peanut butter {I use Skippy Smooth PB}
  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 12 ounces milk chocolate chips


  1. Preheat oven to 350 degrees
  2. In bowl of an electric mixer, beat butter, sugar and brown sugar together on medium speed for two minutes, until fluffy
  3. Reduce speed to low and add one egg at a time, scraping down side of bowl after each addition
  4. Stir peanut butter with a wooden spoon
  5. Add vanilla and smooth peanut butter and mix on low until combined
  6. In a separate bowl, combine flour, baking soda and salt
  7. With mixer on low, slowly add flour mixture to the butter mixture
  8. Mix only until dough has formed, about a minute
  9. Do no over mix
  10. Carefully fold in milk chocolate chips until barely incorporated
  11. Using a mini cookie scoop, scoop dough onto parchment lined cookie sheets a couple of inches apart
  12. Add one tsp of cookie dough to the top of each scoop
  13. Bake 10-11 minutes or until golden brown
  14. Remove cookies from oven and allow to cool on cookie sheets for 5 minutes
  15. Transfer to cooking rack


Recipe adapted from KJ & Company.
Freeze dough tightly wrapped for up to three weeks.
Baked cookies can be stored tightly at room temperature for 3-4 days.