Peanut Butter Chocolate Chip Cookies


By using a creamy peanut better in the batter and Reeses peanut butter chips along with the chocolate chunks, these cookies have great flavor and do not have the typical dryness of some peanut butter cookies. I recommend a creamy peanut butter that is not the natural variety, as it blends better in the batter and yields a much better texture. I love to use large milk chocolate baking chips –ghiradelli are my favorite. Pour yourself a large class of milk and enjoy a cookie break!

Yield 20 -24 cookies


  • 2 cups all purpose flour (I love Bob’s Red Mill Pastry flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups light brown sugar (firmly packed)
  • 1 cup creamy peanut butter (I love Jif creamy)
  • 2 large eggs
  • 1 stick unsalted butter, melted and slightly cooled
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate baking…

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