Connolly Kitchen

Our family cookbook

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Peanut Butter Cookies with Milk Chocolate Chips

peanut butter milk chocolate chip cookies
Adapted Slightly From Wilton


1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 cup confectioners’ sugar

1/4 cup firmly packed brown sugar

1/4 cup creamy peanut butter

3 tablespoons unsalted butter, softened

1/4 cup vegetable oil

1 egg

3/4 cup milk chocolate chips


Preheat oven to 350°F.

In small bowl, combine flour, baking powder, baking soda, and salt. In large bowl, beat peanut butter and butter with electric mixer until light and fluffy; add sugars and continue beating until creamy. Gradually beat in vegetable oil and vanilla; add egg. Add flour mixture; beat until just combined. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased cookie sheet, spacing 1-1/2 in. apart.

Bake 11-13 minutes or until puffed and golden. Cool 1 minute on cookie sheet; transfer to a cooling grid and cool completely.  Makes about 3 dozen.