This post is sponsored by ALDI. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!
Can we all agree that cookies and milk are one of the best combinations of all time? For me, at least, they signify ultimate nostalgia, bringing me back to afternoons with my mom. We’d bake chocolate chip cookies, eating full spoonfuls of dough before sending trays of cookies into the oven. And somehow I’d still have space left in my tiny belly for warm cookies and milk 15 minutes later.
Because some cookies just beg to be eaten with a glass of cold milk.
These Chocolate Peanut Butter Chip Cookies are one of those cookies. They’re perfectly chewy, soft, and studded with peanut butter morsels. It’s that sweet and sliiightly salty combo that I just love. Amiright? Of course, with the holidays being such a busy time, it’s important for me to create recipes for you guys that are easy, hassle-free, and that don’t take hours to prepare.
I’m super excited to be teaming up with ALDI on this chocolate peanut butter cookie recipe for that reason. Their stores make shopping so easy (every ingredient for this post was sourced at ALDI!) and I can’t get over how reasonably priced everything is. And as a bonus, they have a wide variety of diet-friendly alternatives for many of their products. For gluten-free folks, their liveGfree line is fab, and for dairy-free folks, they’ve got Friendly Farms Coconut and Almondmilks.
That means your milk and cookies sourcing isn’t just a one-stop-shop trip, but also a trip where you can get things for all types of dietary needs.
How to make chocolate peanut butter chip cookies
These chocolate peanut butter cookies come together in under 30 minutes and are so easy to make. Here’s how it’s done:
Cream the butter and sugar — Beat the butter and sugar in the bowl of a standing mixer until the mixture becomes light and the sugar is incorporated fully into the butter (this will take a few minutes). Then add in the vanilla and egg and mix until combined.
Add the dry ingredients — First sift the dry ingredients together in a separate bowl, then mix into the wet ingredients until just incorporated. Fold the peanut butter morsels in by hand, making sure not to over work the cookie dough.
Scoop and bake the cookies — Scoop the chocolate peanut butter chip cookie dough into balls and place on a cookie sheet. Bake for around 10 minutes, then let the cookies cool on the sheet for another 10 minutes before serving.
Tips for making chocolate peanut butter chip cookies
Use room temperature ingredients — Make sure the butter and egg are room temp when you add them to the cookie dough. This will make it easier to whip up the wet ingredients and will ensure an even bake in the oven.
Sift the dry ingredients — You don’t want any lumps of cocoa powder or flour in these cookies. Sifting the dry ingredients is always a good call, and it only takes a minute to complete.
Leave room between dough balls — Leave about 2 inches of space between each cookie dough ball. These chocolate peanut butter chip cookies will spread in the oven, and you don’t want them baking into one massive cookie.
How to store chocolate peanut butter chip cookies
These chocolate peanut butter cookies will stay fresh for 3 to 4 days on your counter in a sealed container. If your cookies go a bit stale, don’t fret. As soon as you dunk them into a cold glass of milk, you won’t be able to tell they’ve gone a bit hard. Oh, and you can also freeze these cookies in a freezer baggie and reheat them in the microwave or oven weeks later!
To check for the nearest ALDI store to you, check out their store locator here. And happy milk and cookie-ing, lovelies!
1cup firmly packed Simply Nature Organic Light Brown Sugar
1 large egg, room temperature
1cup all-purpose flour
1/3cup Baker’s Corner Cocoa Powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon salt
1cup Baker’s Corner Peanut Butter Morsels
Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, cream the butter and brown sugar together until the mixture becomes light and sugar mostly incorporates, about 2 minutes. Add in the egg and vanilla.
In another bowl, sift together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients into the butter mixture, stirring until just combined. Gently fold in the peanut butter morsels, being careful not to overmix the dough.
Scoop 2 tablespoons of dough (I use a 1 oz cookie scooper) onto cookie sheets, leaving about 2 inches of space in between each ball of dough.
Bake for 10 minutes. Let cool on cookie sheet for 10 minutes before serving with a glass of milk!
More chocolate peanut butter desserts from Broma Bakery:
Leave a comment and rate this recipe!
Will this dough freeze well?