Chewy, slightly crisp, and packed full of the flavors that were born to be together, my Chocolate Chip Peanut Butter Cookies recipe has no peers.
Preheat the oven to 350°F (180°C) and line 2 (18x13 inch) cookie sheets with parchment paper.
Using a hand whisk, cream the butter and peanut butter together until soft.
Mix in sugars and beat until light and fluffy.
Add in egg, milk, and vanilla and mix well.
Stir in flour, baking powder, baking soda, and salt until just combined.
Lastly, stir in the chocolate chips and peanuts.
Using a tablespoon measure, scoop out heaped tablespoons of dough and roll into balls. Press the cookie down until they are flat. Leave some space between the cookies as they spread during baking.
Bake them for roughly 20-22 minutes or until lightly golden brown.
Remove from the oven and transfer to a wire rack to cool down completely.
These cookies are best enjoyed straight out of the oven, but if you have leftovers store them at room temperature in an airtight container for up to 3 days.