Milk + cookies. Is there anything more beautifully simple than a plate of fresh-baked cookies and a glass of cold milk?
I defy you to find anything better.
Well, I guess ONE GIANT COOKIE loaded with peanut butter cups + chocolate chunks might be just a tad better. Just maybe. It’s the best of both worlds – peanut butter cookie lovers AND chocolate chip cookie lovers rejoice!
We’ve got peanut butter.
We’ve got chocolate chunks.
We’ve got peanut butter cups IN and ON TOP of this big ‘ol cookie.
This is the easiest dessert you will ever make. It’s like making cookies – but instead of scooping out each individual cookie, ya just dump alllll the dough in one pan!
The ultimate cookie, in my opinion, has a bit of a crunch on the outside + a soft inside.
That’s exactly what this is. The top bakes to a beautifully crisp, golden finish – and the center stays just the tiniest bit like cookie dough —soft, gooey, perfection.
I rarely drink milk, but something like this? It REQUIRES milk.
Promise me you’ll wash it down with a tall glass of cold milk – promise? Good. Because a cookie just wouldn’t be the same without the milk. Good luck getting this to last more than a few days.
- 1/2 cup butter, softened
- 1/3 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup cane or granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- 1 heaping cup chopped peanut butter cups + more for decoration
Preheat the oven to 350 degrees. Soften butter in microwave for 20 seconds. Mix butter and sugars until creamed. Add eggs, vanilla, and peanut butter and mix.
In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients and mix. Add the chocolate chips + peanut butter cups and stir. Grease a glass pie dish and pour batter in. Bake for 33-36 minutes. Top should be golden brown and a toothpick inserted will come out clean.
Let cool in pan and decorate with peanut butter cups on top, if desired. Serve with COLD milk!
*Note: You can also bake this in a metal cake pan, but you will need to adjust baking time. Start at 25 minutes, and add time as needed. We used the dark chocolate PB cups from Trader Joe’s, but any kind will do.
Yield: 6-8 slices