Whenever I pull out my mixer and measuring cups, my husband will eagerly chirp, “Oooh, what are you baking?”

If I answer “lemon-grapefruit-kumquat coconut bars” or “cardamom-nutmeg-pine nut chewies” or anything else a little exotic, he’ll sigh dejectedly.

“Oh,” he’ll fret. Then add, “How about chocolate-chip or peanut butter instead?”

You see, besides his nickname of Meat Boy, he’s also known in our house as Basic Boy.

Sure, he likes his fancy four-star dinners at swank restaurants. But after awhile, he’s craving the simpler tastes in life. A good burger or — dare I say it — Taco Bell.

Like many men that I know, he’s also a milk chocolate lover. He much prefers that to the dark, earthy, slightly bitter, dark variety I can’t get enough of.

So when I spied this recipe for “Peanut Butter Cookies with Milk Chocolate” in the “Baked” (Stewart, Tabori & Chang) cookbook by Brooklyn bakery owners Matt Lewis and Renato Poliafito, I thought I’d give it a try.

Unlike other peanut butter chocolate chip cookies I’ve made, this one calls for milk chocolate, coarsely chopped from a bar, rather than milk chocolate chips. So instead of a peanut butter cookie studded with milk chocolate chips you get a cookie that’s a little like a melted Reese’s Peanut Butter Cup. As the cookies bake, some of the milk chocolate melts into the peanut butter batter, creating chewy cookies that are swirled throughout with nutty and chocolatey goodness.

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