Servings: 2 dozen large cookies
Equipment
- Sheet Pans
- parchment paper
- large spring loaded cookie scoop
- Mixing Bowls
- whisk
- Wooden or Silicone Spoon
- measuring spoons
Ingredients
- 1 stick butter melted*
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1 cup dark brown sugar packed tight
- 1 tbsp vanilla extract
- 3 large eggs
- 2 ½ cups AP flour (scoop and sweep method)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dark chocolate chips
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°.
- Using a wooden spoon or large silicone spoon mix the melted butter with the peanut butter until fully incorporated in a large mixing bowl. Add granulated sugar, dark brown sugar and vanilla and mix until fully incorporated. Add one egg at a time, mixing to fully incorporate each egg before adding the next.
- In a separate mixing bowl whisk together the flour, baking powder, baking soda and salt.
- Slowly fold the flour mixture into the peanut butter mixture until just incorporated, being cautious not to over mix (over mixing will make for tough cookies).
- Add chocolate chips and stir to combine.
- Scoop dough with a large spring loaded scoop onto parchment lined baking sheets. The cookies do not spread much at all so you can place them about 1" apart.
- Bake at 350° for 13 minutes until just golden brown.
Notes
Reduce the baking time to 10 minutes if using a small (1.5 tbsp) spring loaded scoop.
If refrigerating over night, I prefer to separate the dough in half and wrap it into 2 slice and bake style logs with plastic wrap or wax paper. Slice the dough into ½" size dough disks and bake at 350° for 13-14 minutes until golden brown.
Store the baked cookies in an airtight container.
*Melt butter in the microwave (in a microwave safe bowl) in 30 second increments until liquid. If you only have salted butter use it, I have made this recipe with both salted and unsalted butter and both are delicious.
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