Sometimes you just need some cookies quick. These are the ticket!
Thick, soft and full of peanut butter and chocolate chips.
-2 2/3 C Red Fife AP flour (321 grams) I highly recommend weighing
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 C creamy peanut butter (269 grams)
- 1 C room temp butter (I use salted, use whatever you have)
- 1 C granulated sugar (199 grams)
- 3/4 C light brown sugar packed (142 grams)
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 2 C chocolate chips (semi-sweet, dark or combo with pb chips) Make sure to save some to place on top after baking
Flaky sea salt for sprinkling if you like the salty/sweet combo
Pre-heat oven to 350 degrees F. Line two large baking sheets with parchment paper and set-aside
In a large bowl add dry ingredients and whisk together (flour, baking powder, baking soda)
In the bowl of a stand mixer using the paddle attachment or large bowl using a hand held mixer, beat the peanut butter, butter and sugars together until fluffy about 2 minutes on medium high) Add eggs one at a time and mix until just incorporated.
Slowly add in dry ingredients until the dough is just formed about 1/2 C or so at a time. Add chocolate chips and fold in with a spatula.
Using a large cookie scoop or 1/4 C measuring Cup scoop out the portions into a ball. Place the ball on the sheet and press down to about an inch, this helps to spread evenly while baking.. Leave about 2 inches between each cookie for spreading.
Bake one sheet at a time for 14-16 minutes. I like taking them out around 13 minutes to get a softer bite. Once out of the oven, let them rest on the sheet before moving to cooling rack for about 10 min. Press on additional chips on top while still warm.
Makes about 2 dozen cookies. You can easily double the recipe.