Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip Co

Name: Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup peanut butter, at room temperature (calls for smooth, but you can use chunky if you prefer); ¾ cup white sugar; ⅔ cup firmly packed light brown sugar; 1 large egg, at room temperature; 1 tablespoon milk; 1 teaspoon vanilla extract; ½ cup peanut butter chips; 12-1 cup chocolate chips; 2 tablespoons white sugar

Servings: persons

1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup peanut butter, at room temperature (calls for smooth, but you can use chunky if you prefer)
¾ cup white sugar
⅔ cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
½ cup peanut butter chips
12-1 cup chocolate chips
2 tablespoons white sugar

1
Preheat oven to 350 degrees.
2
In a large bowl, combine the flour, baking soda, baking powder and salt.
3
Set aside.
4
In a large bowl, beat the butter and the peanut butter together until fluffy.
5
Add both sugars and beat until smooth, scraping down the sides of the bowl.
6
Add the egg and beat well.
7
Add the milk and vanilla extract.
8
Once that is mixed well, start adding the flour mixture slowly and beat well.
9
Stir in the peanut butter and chocolate chips.
10
Put the 2 Tablespoons white sugar in a bowl.
11
Drop cookie dough by rounded teaspoonfuls into the sugar.
12
(I use a scoop and then roll it to make round) rolling to coat.
13
Place on ungreased cookie sheets leaving several inches between for expansion.
14
Using a fork, lightly indent top w/criss-cross pattern being careful not to overly flatten cookies.
15
Bake for 10-12 minutes.do not overbake.
16
Cookies may appear to be underdone, but they are not.
17
Remove and let sit on cookie sheets for 1 minute.
18
(they will fall apart if you don't).
19
Remove to a rack and cool completely.
20
Store in airtight container if there are any left!
21
U.

2863

kcal

Calories

164

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and more.

Yes, Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip 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.

That's it — enjoy your meal!

Oh My! (Heavy Sigh) Peanut Butter Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions