Bakery Style XL Peanut Butter Cookies

 

• 1 cup butter softened
• 1 ½ cups peanut butter
• 1 ½ cups packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 tablespoons milk
• ¼ teaspoon salt
• 2 teaspoons baking soda
• 3 ½ cups all purpose flour
• 1 package (about 1 ⅔ cups) Reese’s Peanut Butter Chips
•  
• • Preheat oven to 350°F.
  • Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips.
  • Scoop ¼ cupfuls of dough with cookie scoop and place on a cookies sheet at least 4-inches apart. Press down slightly with palm of hand.
    
  • Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 5 minutes and then remove from cookie sheets.
  • You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Recipe can also be cut in half for fewer cookies, or doubled for more.
  • Store in an airtight container for up to 3 days or freeze for up to one month.