I (Alyssa) recently had my 30th birthday. It was a fantastic day filled with friends, family, parties, and fun, and I wouldn’t have changed anything about it! Far from being sad to leave my twenties, I’m excited about what this new decade has in store!
In conjunction with my birthday though, came an onslaught of birthday cake- chocolate peanut butter cake, rum soaked cake, and chocolate cake so rich and chocolatey that I’m not sure it’s necessary to try any other chocolate cake recipe for the rest of our lives. I’m not going to complain.
However, since there has been so much dessert floating around, it was a bit of a challenge trying to build up the desire to bake another dessert. I’m so glad I did though, because these are cookies that you will still want to eat after eating three different types of birthday cake. They’re that good.
Filled to the brim with peanut buttery flavour (two whole cups go into the dough!), these cookies are sure to fulfill all your peanut butter cravings. The addition of oats adds another layer of texture, and the milk chocolate chips make them taste like you’re eating your favourite peanut butter cup in cookie form.
These cookies are big too! We made them using 3 ounces of dough per cookie, which results in big, thick, chewy cookies similar to what you would see in a bakery. Feel free to make them smaller though, they will just take slightly less time to bake but taste just as heavenly!
Peanut butter and chocolate is a winning combination that will definitely make your day and whoever’s you share them with!
Peanut Butter Milk Chocolate Chip Cookies
2 1/2 cups (310 g) all-purpose flour
1/2 cup (52 g) quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (230 g) salted butter, softened to room temperature
1 cup (200 g) granulated sugar
3/4 cup (150 g) packed light brown sugar
2 large eggs
2 cups (500 g) creamy peanut butter
1 1/2 teaspoons vanilla extract
1 1/2 cups (270 g package) milk chocolate chips
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt together. Set aside
- In a large bowl, beat together the cream and both sugars until smooth, about 1-2 minutes. Add the eggs and beat until combined, about 1 minute. Add the peanut butter and vanilla and stir again until combined. *We did this entire process using a large spoon but a mixer would work just as well (and probably be much easier!).
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the chocolate chips and mix again until incorporated. Chill the dough for 1-2 hours in the fridge to help firm up the dough.
- Preheat your oven to 350 degrees F and line your baking sheets with parchment paper or a silpat. (We unfortunately ran out of parchment paper just as we were starting to bake these so we went for the au naturale method which worked as well!).
- Roll the dough into large balls, about 3 tablespoons per ball (or 3 ounces/85 g if you want to get into details). Place the dough onto your prepared baking sheet and gently press down on each ballto slightly flatten them. Bake each batch for 13-15 minutes until lightly browned on the edges.
- Remove from the oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Inspired by this recipe.