I wasn’t planning on sharing these cookies with you today, partly because I didn’t want you to know about them… I want them all to myself. There, I said it. I don’t want to share. But last night, while I was watching the first few hours of election night coverage, I was a nervous wreck. I was overcome with anxiety. I couldn’t stop fidgeting. I needed to get away from all of the negativity on Twitter. So naturally, I thought it best that I bake off my nervous energy in the form of these Mini Peanut Butter Chocolate Chip Cookies. And for the record, stress-baking is an excellent distraction.
I try to keep all of the ingredients for these cookies on hand at all times, because they are so easy to make and everyone always loves them. These little two-biters are packed with crunchy peanut butter and mini semisweet chocolate chips. Whether you need to whip up a quick dessert for surprise guests or lessen some post-election stress, these are your go-to cookies.
Mini Peanut Butter Chocolate Chip Cookies
| Yield | About 40 cookies |
| Prep time | 12 minutes |
| Cook time | 12 minutes |
| Total time | 24 minutes |
| Meal type | Cookies |
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 3/4 cups crunchy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 5 tablespoons whole milk
- 1 large egg
- 1 cup mini semisweet chocolate chips
Directions
| 1. | Preheat the oven to 375°F and place an oven rack in the center of the oven. Line a few baking sheets with parchment paper and set aside. |
| 2. | Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside. |
| 3. | Beat the butter, peanut butter, both sugars, and vanilla in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add the milk and egg and mix until combined. With the mixer on low speed, add the flour mixture in two parts, blending well after each addition. Fold in the chocolate chips. |
| 4. | Using a small ice cream scoop or teaspoon measure, form the dough into small balls and arrange on the prepared baking sheets, spacing them 1-inch apart. Bake for 11 to 12 minutes, until golden brown around the edges. Remove from the oven and let cool for 5 minutes. Transfer the cookies to a wire rack and let cool completely. |
{ 2 comments… read them below or add one }
These look really good, and for the record, I’m really glad you shared the recipe!
The only thing I’m missing to make these is crunchy peanut butter, but it should be good with creamy and chopped up nuts.
This looks fantastic! My eyes are always drawn to recipes that have the word “mini” in it. The only problem is, when they’re mini, I just keep grabbing more. I might devour the whole batch!