XL Bakery Style Peanut Butter Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 package 1 2/3 cups reese's peanut butter chips
  • 3/4 cup Peanut butter

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 2 cups Flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 tbsp Milk

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cup butter, softened
• 3/4 cup peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 1 package (about 1 2/3 cups Reese’s Peanut Butter Chips)

Directions

• Note: this dough requires chilling. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips. Scoop 1/4 cupfuls of chilled dough and place on a cookies sheet. Spacing doesnt matter because youre going to chill them. Cover and chill your dough for at least 4 hours (I chilled mine overnight, because it worked better for me, but if you can’t stand to wait that long, 4 hours is good). Preheat oven to 350 degrees. Line 2 cookie sheets with parchment or a silpat baking mat. Evenly space cookie dough balls on the cookie sheet and flatten the cookies slightly with the palm of your hand, they won’t spread much on their own. Bake 11-14 minutes (mine baked in about 11-12, because I like them doughier in the center) until the bottoms start to brown. Cool about 5 minutes and then remove from cookie sheets. You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Store in an airtight container for up to 3 days or freeze for up to one month.