Peanut Butter Chocolate Chip Cookies

Active time: 20 minutes | Bake time: 14 minutes | Yield: 34 cookies

I've never actually been a big fan of peanut butter cookies because I find them to be really dense and sort of one-note. I got a request from a friend for peanut butter cookies, so I had to deliver, BUT being the chocolate obsessed person that I am, I decided to throw chocolate chips in and it was the best decision. The chocolate is exactly what I needed to cut through the super rich peanut butter flavor, plus peanut butter & chocolate is one of the best flavor combinations in existence, so you really can't go wrong. I'm not saying that I invented the idea to put chocolate chips in peanut butter cookies (I'm one million percent certain that plenty of people have done it before me), but I personally had never seen or had them before and I am very excited about it.

Ingredients:

• 8 tbsp (113g / 1 stick) butter, softened

• 250g (1 cup) peanut butter, you can use creamy or chunky

• 200g (1 cup) granulated sugar

• 200g (1 cup) brown sugar

• 3 large eggs, room temperature

• 1 ¼ tsp vanilla extract

• 440g (3 ⅔ cups) all purpose flour

• 24g (2 tbsp) powdered sugar

• 1 ¼ tsp baking soda

• 1 ¼ tsp salt

• 360g (2 cups) chocolate chips - I recommend half semisweet, half dark chips.

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Cream butter and peanut butter together with a spatula or electric mixer with paddle attachment in a large bowl.

3. Add granulated and brown sugar and cream into the butter mixture until very well combined.

4. Mix in eggs and vanilla until smooth.

5. Add flour, powdered sugar, baking soda, and salt; fold in dry ingredients until mostly combined (still some flour streaks visible).

6. Fold in chocolate chips. As you fold them in, the dry ingredients will continue to incorporate.

7. Divide dough into 45g pieces (about a 2 tbsp cookie scoop)

8. Place cookies on baking sheet about 3 inches apart. Bake for 11-16 minutes, until cookies are lightly browned. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.