Ingredients

The following ingredients have 36 Servings
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon table salt
  • 1 ¼ cup creamy peanut butter (I used JIF)
  • 1 cup unsalted butter, (softened)
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 11.5 ounces bag milk chocolate chips
  • 1 cup peanut butter chips

Instruction

  • Move oven racks to the middle and lower-middle positions. Preheat oven to 375 degrees F.
  • Prepare 2 baking sheets with either parchment paper or silicone baking mats.
  • In a medium bowl sift together the dry ingredients: the flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer (or in a large bowl if you're using hand beaters), cream the butter, peanut butter, and sugars on medium speed for 2-3 minutes, or until nice and fluffy. Add in the vanilla and the eggs, one at a time, until well mixed.
  • Add the dry ingredients and mix slowly until just combined. Add the chocolate chips and peanut butter chips and mix until just combined.
  • Using a 3 tablespoon cookie scoop, scoop the cookies 2 inches apart onto the cookie sheets. If you want a flatter cookie, compress each dough ball lightly with your fingers.
  • Bake the cookies for 10-12 minutes, rotating the pans halfway through baking, or until the cookies are light golden brown but still soft in the middle.
  • Move cookie sheets to wire rack and cool for 30 minutes before serving.