Today, I'm guest posting on Glued to My Crafts. Here's what I wrote!
About a week ago I was craving chocolate and peanut butter, which is probably one of the best combinations of all time, hands down. Plus I was in the mood to make cookies. A couple hours later I had some Chocolaty Peanut Butter YumYum Cookies.
I never knew that I could put so much peanut butter and chocolate into one cookie! They were so delicious. Here's how to make them:
1. Gather all of your ingredients.
- 2 1/2 cups flour
- 1 tsp baking soda
-1/2 tsp salt
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 1 1/4 cups brown sugar
- 1/4 cup white sugar
- 2 eggs
- 2 tbsp milk
- 2 tbsp corn syrup
- 2 tsp vanilla
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1/2 cup Reese's Pieces
2. Preheat your oven to 350º F.
3. In a medium sized bowl, combine flour, baking soda, and salt. Then set off to the side.
3. In a large bowl, combine the peanut butter, butter, brown sugar and white sugar together until it is creamy and smooth. If you have a Mixmaster, I would suggest using that to combine these ingredients. If you don't, find a nice large bowl so that you don't splatter everywhere.
4. Beat eggs into the creamy mixture one at a time.
5. Add milk, corn syrup, and vanilla to the mixture. Beat on high for about 2-3 minutes to ensure that the dough is well mixed.
6. Take the medium size bowl you have with the flour mixture and slowly add in the flour. I added about 1 cup at a time and waited for that to be fully mixed before adding more. This is where the Mixmaster comes in handy because you can let it mix while you have two free hands to add in the flour.
7. Fold in the peanut butter chips, chocolate chips, and Reese's Pieces.
8. Place cookies onto an ungreased cookie sheet. I would suggest making the cookies into balls that are about 2 tbsp and then flattening them a little bit. (The first batch I made were about 3 tbsp, which were a little too big.)
9. Place into the oven and bake for 10-12 minutes, or until edges of cookies are slightly golden brown.
10. Allow cookies to cool down for a few minutes before taking them off the cookie sheet. I suggest putting the cookies in an air tight sealed container so that they will stay soft. Also, tear a couple of pieces of bread apart and place in the container as well (this will hopefully ensure freshness and keep the cookies nice and soft).
The recipe is so easy and everyone will love them! Below is the recipe on a printable PDF recipe card. It can be printed on 4x6” index cards or you can print it on regular paper and then cut out the recipe card.