Description
Thick, chewy cookies combining rich peanut butter and gooey chocolate chips, perfect for indulging your cookie cravings.
Ingredients
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 1/4 cups Brown sugar (packed light or dark)
- 1/4 cup White granulated sugar
- 1 cup Peanut butter (creamy)
- 2 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 3/4 cups Mini chocolate chips
Instructions
- In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter, brown sugar, and white sugar together on medium speed for about 2 minutes until light and fluffy.
- Add in the peanut butter and vanilla extract, mixing on medium until combined.
- Incorporate the eggs into the mixture. Beat on high speed for an additional 2 minutes, then scrape down the sides of the bowl.
- Gradually add the dry ingredients to the wet mixture. Scrape the bowl again and mix until everything is well combined.
- Stir in the mini chocolate chips until evenly distributed throughout the dough.
- Cover and chill the dough for a minimum of 2 hours.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Using a large 3oz cookie scoop, scoop generous amounts of dough for large cookies (3-4 inches in diameter). Place 6 dough balls onto each cookie sheet, keeping the remaining dough in the fridge while the cookies bake.
- Bake for 13-16 minutes, or until the edges are lightly golden brown. If making smaller cookies, they will need around 8-10 minutes.
- Once baked, allow the cookies to sit on the cookie sheet for 4 minutes before topping with extra mini chocolate chips while they’re still warm. Then, transfer to a cooling rack.
Notes
For best results, chill the dough before baking to enhance flavor and shape retention.