Double Peanut Butter and Milk Chocolate Chip Cookies

Double Peanut Butter and Milk Chocolate Chip Cookies

Pour a tall glass of milk and get ready to dunk. This peanut butter and chocolate chip cookie recipe is the best, thanks to the mighty combination of HERSHEY’S Milk Chocolate Chips and rich REESE’S Peanut Butter Chips.

SKILL LEVEL
beginner
PREP
13 min
BAKE
12 min

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium90 mg4% DV
Total Carbohydrates14 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
1/2 teaspoonvanilla extract
1 cupHERSHEY'S Milk Chocolate Chips
1 cupREESE'S Peanut Butter Chips
1 egg
1/4 teaspoonsalt
1-1/4 cupsall-purpose flour
1/2 teaspoonbaking soda
3/4 cupsugar
1/3 cupREESE'S Creamy Peanut Butter
1/2 cupbutter or margarine (1 stick), softened

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.
  • 3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Makes about 36 cookies.
Ingredients gathered on a table

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