Double Peanut Butter & Milk Chocolate Cookies
Yield: 3 1/2 dozen
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tsp vanilla
- 2 eggs, room temperature
- 1 2/3 cups (11 oz pkg) Nestle Toll House Milk Chocolate & Peanut Butter Morsels*
*Can substitute 1 cup milk chocolate chips and 2/3 cup peanut butter chips.
Directions
- Preheat oven to 375°F.
- In small bowl, combine flour, baking soda, and salt.
- In stand mixer fitted with paddle attachment, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in vanilla and eggs.
- Gradually stir in flour mixture.
- Fold in milk chocolate and peanut butter morsels.
- Drop onto ungreased baking sheets using small cookie dough scoop.
- Bake 8-9 minutes, or until edges are set but centers are still soft. (Cookies will brown just slightly.)
- Cool on baking sheets 4 minutes, then remove to wire rack to cool completely.
Recipe adapted from Very Best Baking by Nestle.
