These are CRAZY good and so different from any other peanut butter cookie I’ve ever had.  Many agreed – Beth said “beyond yummy pb cookies.”  and friend Rob said the cookies had the perfect amount of peanut butter flavor and chocolate.  Karen and Scott loved them and mentioned that I must have been channeling their grandma Ruth who made delicious sweets.  Jodi who only rarely samples said “OMG I just ate the cookie and I do not even like peanut butter and they are VERY GOOD!”  And same goes for me.  She also mentioned that Zack loved them.  Danika and Ali gave high praise as well!   The consistency is like a soft chocolate chip cookie – moist and wet and chewy.  The milk chocolate adds a great sweet bite as well – a mouthwatering one.  The authors of Baked (an awesome book) do mention that milk chocolate works best – and to avoid semisweet as the chips will taste bitter next to the sweet peanut butter.  I’m glad I followed their advice.  These would of course be great as an ice cream sandwich – vanilla ice cream smack in the middle.  Enjoy-

The batter needs to rest in the fridge for 3 hours…so plan ahead.

peanut butter-milk chocolate chip cookies (barely adapted from Baked by Matt Lewis and Renato Poliafito):

1 3/4 cup all purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened and in pieces
1 cup sugar, plus a little more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup creamy peanut butter
9 ounces good quality milk chocolate – chopped coarsely  – or high quality milk chocolate chips

In a small bowl, whisk together the flour, baking soda and salt and set aside.

With the paddle attachment of your mixer, beat the butter and sugars together until fluffy – about 3-5 minutes.  Scrape the bowl during this process.

Add the eggs, one at a time until each is incorporated.  And beat another 2 minutes on medium speed.  The mixture should look lighter and fluffy.

On low speed, add the vanilla and peanut butter and blend until just incorporated.  And then still on lowest speed add the flour mixture in 2’s and mix again, until just incorporated.

Remove from mixer and fold in the chocolate.  Place in fridge for at least 3 hours…but can be more.

Preheat oven to 375 degrees.  Line cookie sheets with parchment.  Drop  the dough by rounded tablespoons at least 2 inches apart.  Then gently press the mound down with the palm of your hand to form a tall disc shape.  Don’t press too hard and do not press flat.

Sprinkle a little sugar on top of each cookie.  Bake for 10-12 minutes.  Rotate the pans during cookie and change racks.

The tops of the cookies should begin to get a nice golden brown.  Pull and enjoy!

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