Milk Chocolate/PB Cookies Recipe

Name: Milk Chocolate/PB Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces butter or 6 ounces margarine; 1 cup peanut butter; 1 cup brown sugar; ⅔ cup white sugar; 1 egg; 2 egg whites; 1 teaspoon vanilla extract; 3 ⅛ teaspoons baking powder; 2 ¼ cups flour; ¾ teaspoon salt; 1 (8 ounce) package milk chocolate chips

Servings: persons

6 ounces butter or 6 ounces margarine
1 cup peanut butter
1 cup brown sugar
⅔ cup white sugar
1 egg
2 egg whites
1 teaspoon vanilla extract
3 ⅛ teaspoons baking powder
2 ¼ cups flour
¾ teaspoon salt
1 (8 ounce) package milk chocolate chips

1
Preheat oven to 350.
2
In mixing bowl, cream butter, beat in peanut butter, then add sugar and egg.
3
Beat 1 minute until fluffy.
4
Stir in vanilla.
5
Sift together flour, baking powder and salt.
6
Stir into creamed mixture only until combined.
7
Stir in milk chocolate chips.
8
Drop by heaping teaspoons onto ungreased cookie sheets.
9
Bake at 350 degrees for 13 minutes until firm but not browned.

1492

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces butter or 6 ounces margarine, 1 cup peanut butter, 1 cup brown sugar, ⅔ cup white sugar, and more.

Yes, Milk Chocolate/PB Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk Chocolate/PB Cookies

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