This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central.
I received complimentary products to facilitate my review.
Is there anything better than fresh, homemade cookies and a big, tall glass of milk? Is there anything more pleasing than one of the most classic flavor combinations ever, chocolate and peanut butter? Is there anything more frustrating than not being able to enjoy a glass a milk with your cookies because of tummy troubles?
Enter a2 Milk®.
While only 5-7% of the population is actually diagnosed with a lactose intolerance, 1 in 4 report having digestive issues after drinking milk. A2 Milk® is different because it’s free of the A1 protein, the cause of the issues. It comes from cows who are naturally A1-free, so you get all the benefits of real milk without the overwhelmingly processed products that are traditionally the solution.
Warm-from-the-oven cookies and a big tall glass of milk has always been a beloved comfort treat for me; when my grandparents lived with us for a bit when I was a kid, my Grampy used to bake massive batches of cookies, and they’d always be ready just as we got home from school. All the feels when I sit down with a glass of milk and some cookies, and now I can partake in the tradition without concern.
Doesn’t that sound lovely?
Now that we’ve covered the refreshing beverage, let’s get to those delicious cookies, shall we? I love these ones; I generally have everything I need on hand, and they’re always a hit, no matter who I share them with. They’re a new twist on an old classic, and everyone will love you just a little bit more when you whip up a batch.
Serves: 4 dozen
- 2 cups All-purpose Flour
- ¾ cup Cocoa
- 3 teaspoons baking powder
- 2½ sticks Butter, softened
- 2 cups Sugar
- 2 Eggs
- 2 teaspoons vanilla
- 2 cups Peanut Butter Chips
- 1 cup Chocolate Chips (Optional)
- Preheat oven to 350
- Line cookie sheets with parchment paper
- Combine flour, cocoa, powder in bowl, set aside
- Beat butter and sugar in large bowl until fluffy
- Add eggs and vanilla, mix well
- Add flour mixture a bit at a time, combining well
- Stir in chips
- Drop rounded teaspoons onto parchment paper, about 2" apart
- Bake 10 minutes
- Cookies will be puffy when they come out, and flatten as they cool.
- Let rest 5 minutes, move to wire rack to cool completely.
- Store in airtight container.