Name: Peanut Butter Cookies with Chocolate Chunks
Prep time: 15 min
Cook time: 17 min
Total time: 50 min
Yield: 14
Ingredients: 1/2 cup (115g) butter at room temperature; 1/2 cup (130g) peanut butter; 1 1/4 cups (150g) brown sugar; 1/4 cup (50g) sugar; 2 large eggs; 1 tsp. vanilla extract; 1 tbsp. of milk; 3 cups (380g) all-purpose flour; 1 1/2 tsp. baking soda; 1 cup (170g) semi-sweet chocolate, chopped; 3/4 cup (120g) caramel chips or soft toffee, chopped; flaky sea salt

Description

Delicious chocolate chunk cookies with peanut butter. Winning combination!

Ingredients

Scale

1/2 cup (115g) butter at room temperature
1/2 cup (130g) peanut butter
1 1/4 cups (150g) brown sugar
1/4 cup (50g) sugar
2 large eggs
1 tsp. vanilla extract
1 tbsp. of milk
3 cups (380g) all-purpose flour
1 1/2 tsp. baking soda
1 cup (170g) semi-sweet chocolate, chopped
3/4 cup (120g) caramel chips or soft toffee, chopped
flaky sea salt

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Instructions

Preheat oven to 360°F (180°C) and line two baking sheets with baking parchment. Chop up chocolate and caramel.
Cream the butter, peanut butter and sugars for about two minutes in a large bowl. Add the eggs, vanilla extract, and milk and cream until combined.
Add flour and baking soda just until combined. Fold in chopped chocolate and caramel chips/toffee chunks. Reserve a handful of both for decoration.
Form dough into the size of smallish tennis balls. Press down firmly and shape with your hands into a disc. Cookies will only spread very little. Sprinkle with sea salt. Bake about six cookies on one baking sheet for about 14-17 minutes or until edges are golden and you can see a few cracks. The toffee may melt, use a spoon to move back so the cookie shape remains intact. Press in remaining chocolate and toffee chunks and let cool for five minutes before transferring to a cooling rack.

Notes

Enjoy baking!