After catching a cold and being down for most of this week, I was looking for a bit of a pick me up. Enter these super easy peanut butter cookies. I had previously found a bag of Tollhouse peanut butter and milk chocolate chips and thought they would be great in a chocolate chip cookie. But then I thought, what’s a chip without a dale? And so, inspired by my favorite chipmunk friends, I whipped up a batch of these chewy, nutty, and delicious Peanut Butter Chocolate Chip ‘n’ Dale cookies!
Given their love of nuts, I knew the base of these cookies had to be peanut butter. Since Chip and Dale are often distinguished by their noses, I used a mix of peanut butter chips and milk chocolate chips to make Chip, and a mix of peanut butter chips and red mini M&Ms for Dale.
I used a cookie scoop to shape my cookies and helped them keep their shape by letting them chill in the refrigerator. Since they don’t melt down as much while baking, it can be a bit hard to tell when they are fully baked. The easiest way to tell is by checking the bottom and making sure it is lightly golden brown. While they’ll still be soft when they come out of the oven, they will firm up while cooling and be perfectly chewy.
Like Chip and Dale, I hope these nutty treats will add a bit of fun to your week!
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Peanut Butter Chocolate Chip ‘n’ Dale Cookies
Inspired by my favorite mischievous chipmunks, these chewy, delicious cookies are just as fun and nutty!
Ingredients
- 1 cup brown sugar, packed
- ½ cup unsalted butter, soft
- ½ cup creamy peanut butter
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup peanut butter and milk chocolate chips
- ½ cup peanut butter chips and red mini m&ms
Instructions
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Preheat oven to 350 F. Line two baking sheets with parchment paper.
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Beat sugar, butter, and peanut butter together until well mixed.
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Add egg and vanilla and beat until well mixed.
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Add flour, baking powder, baking soda, and salt. Beat on low speed until well mixed.
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Divide batter into two bowls. Stir peanut butter and milk chocolate chips into one bowl and peanut butter chips and m&ms into the other bowl.
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Using a spoon or cookie scoop, drop batter onto prepared baking sheets.
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Refrigerate dough for 15-30 minutes.
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Bake for 8-10 minutes or until edges are lightly browned. Let cool on baking sheets for 3 minutes before transferring to wire racks.