These cookies are a delightful twist on the classic peanut butter cookie, offering a soft and chewy texture with a hint of chocolate.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the peanut butter, brown sugar, milk, and vanilla extract.
Ensure the peanut butter is at room temperature for easier mixing.
Add the egg to the mixture and beat until well incorporated.
Crack the egg into a separate bowl first to avoid shell pieces.
In another bowl, whisk together the flour, salt, and baking soda.
Whisking aerates the flour and ensures even distribution of the leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips using a spatula.
Gently fold to avoid breaking the chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Do not overbake; the cookies will continue to set as they cool.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies firm up without breaking.
Serve the cookies warm or store them in an airtight container for later.
Warm cookies pair wonderfully with a glass of milk.
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