There's bliss—and then there's double bliss! That's what happens when you put peanut butter chips and chopped chocolate in chocolate-peanut butter cookies.
What You Need
Original recipe yields 48 servings
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
3/4 cup firmly packed brown sugar
1/2 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine, softened
4 egg s
1 tsp. vanilla
1/2 cup milk
1/2 cup flour
1/4 tsp. CALUMET Baking Powder
1 bag peanut butter chips
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Let's Make It
PREHEAT oven to 350°F. Coarsely chop 8 oz. chocolate; set aside. Microwave remaining 8 oz. chocolate in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add sugar, peanut butter, butter, eggs, milk, and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and peanut butter chips.
DROP rounded tablespoonfuls of dough onto baking sheets.
BAKE 12 to 14 minutes or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
TIP: to freeze, wrap cooled cookies in plastic wrap; place in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw cookies at room temperature before serving.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.