Peanut Butter Chocolate Chip Cookies

Keep plenty of these peanutty-good snacks on hand for lunch bags and after school.  Baked on your Baking Stone, these cookies are a melt-in-your-mouth treat.


  • 1/2 cup reduced-fat creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1   egg
  • 3 tablespoons skim milk
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini semi-sweet chocolate morsels


  1. Preheat oven to 375°F. In Classic Batter Bowl, combine peanut butter, sugar and brown sugar; mix well with Mix 'N Scraper®. Stir in egg, milk and vanilla. Add combined flour, baking soda and salt. Mix well until blended. Stir in chocolate chips.

  2. Using Small Scoop, drop cookies 2 inches apart onto Rectangle Stone. Flatten slightly with Measure-All® Cup dipped in granulated sugar. Bake 10-12 minutes or until lightly browned. Cool cookies on Stone 3-5 minutes; transfer to Stackable Cooling Rack. 


  • 3 dozen cookies
      servings of 2 cookies

Nutrients per serving:

Approximately 166 calories and 6 grams of fat 

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