giant loaded chocolate peanut butter cookies

Name: Giant Loaded Chocolate Peanut Butter Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 18
Cuisine: American
Ingredients: 3 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) salt; 1/2 cup(s) real butter, at room temperature; 1/2 cup(s) creamy peanut butter; 1 cup(s) packed light brown sugar; 3/4 cup(s) granulated sugar; 2 large eggs; 1 tablespoon(s) milk; 1 tablespoon(s) vanilla extract; 1 cup(s) semisweet chocolate chips or chocolate chunks; 1 cup(s) peanut butter chips; 1 cup(s) reese's pieces; - optional: turbinado sugar; - optional: sea salt or kosher salt

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://ourbestbites.com/2015/06/giant-loaded-chocolate-peanut-butter-cookies/

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yield 18 serving(s)

prep time 15 Min

cook time 15 Min

method Bake

Ingredients For giant loaded chocolate peanut butter cookies

3 c

all-purpose flour
1 1/2 tsp

baking soda
3/4 tsp

salt
1/2 c

real butter, at room temperature
1/2 c

creamy peanut butter
1 c

packed light brown sugar
3/4 c

granulated sugar
2 lg

eggs
1 Tbsp

milk
1 Tbsp

vanilla extract
1 c

semisweet chocolate chips or chocolate chunks
1 c

peanut butter chips
1 c

reese's pieces
optional: turbinado sugar
optional: sea salt or kosher salt

How To Make giant loaded chocolate peanut butter cookies

1
Preheat oven to 350 degrees. Line baking sheets with parchment or silicone baking mats. In a medium bowl combine flour, baking soda and salt.In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.

2
Add the eggs, milk, and vanilla and beat until combined. On low speed gradually add the flour mixture and beat until just combined. Add the chocolate chips, peanut butter chips, and Reese's Pieces and beat until combined. You may need to do this by hand with a spatula if your mixer isn't strong enough.
3
Roll the dough into 1/4-cup balls and place on the prepared baking sheets. Flatten the dough balls into 1/2-inch thick disks. (If desired, press a few extra chips onto top of dough to make pretty cookies and sprinkle with a little turbinado sugar) Bake for 12-15 minutes, or until the cookies are light golden brown at the edges. Be careful not to overbake. When they come out of the oven, sprinkle very lightly with salt if desired. Place the baking sheets on cooling racks and let cool completely. Store the cookies in an airtight container at room temperature.
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