I love peanut butter – I love chocolate. These cookies combine both into a beautiful soft on the inside, crispy on the outside, cookie perfection.
These are really best if made in advance, put in the refrigerator (for a few hours) or the freezer (for a couple hours) and then baked. Why? The flavors really blend together, and I think they are better… but you can make them straight from stirring them up, if you want. There are no rules.
Peanut Butter Chocolate Chip Cookies
2 sticks (8 oz. total) unsalted butter, softened
1 cup creamy peanut butter
1 cup white granulated sugar
1 cup dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups white all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (12 oz.) bag of semi-sweet chocolate chips, mixed with 1 tablespoon white all-purpose flour
Start by preheating the oven to 350 degrees F, and line three large baking sheets with parchment paper.
In a large bowl, combine the softened unsalted butter, creamy peanut butter, white granulated sugar and dark brown sugar together until light and fluffy.
Stir in the eggs, one at a time, until well mixed. Then add the pure vanilla extract.
Next, add the white all-purpose flour, baking soda and salt. Stir just until combined, being careful not to over mix the dough.
Gently fold the chocolate chips into the batter.
When ready to bake, place tablespoon size amounts of dough on prepared baking sheets about 1-1/2 inches apart. Place in preheated oven for 13-15 minutes.
Remove and allow to cool on the baking sheets before removing.