Name: Peanut Butter Chocolate Chip Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: about 36 cookies
Ingredients: 1 1/2 cups all-purpose flour (see Cook’s Note); 1 1/2 teaspoons kosher salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 sticks (12 tablespoons) unsalted butter, melted; 1 cup packed dark brown sugar; 1/4 cup granulated sugar; 1 cup creamy peanut butter; 1 1/2 teaspoons pure vanilla extract; 2 large eggs, room temperature; One 12-ounce bag semisweet chocolate chips

Directions

Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour.
Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Peanut Butter Chocolate Chip Cookies

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