Ingredients

The following ingredients have 4 Servings
  • 10 Tablespoons unsalted butter (softened (140g))
  • ⅔ cup brown sugar, firmly packed (light or dark (135g))
  • ¼ cup granulated sugar ((50g))
  • ½ cup creamy peanut butter¹ ((140g))
  • 1 large egg
  • 1 large egg yolk
  • ½ teasoon vanilla extract
  • 1 ½ cups all-purpose flour ((185g))
  • 1 Tablespoon cornstarch ((cornflour in the UK))
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 8 oz milk chocolate², coarsely chopped ((I used 5 Hershey bars))

Instruction

  • Combine butter, sugars, and peanut butter in a large bowl and use an electric mixer (you can use a stand mixer instead) to beat until creamy and well-combined. 
  • Add egg, egg yolk, and vanilla extract and stir well. 
  • In separate, medium-sized bowl, whisk together flour, cornstarch, baking soda and salt.
  • Gradually, with mixer on low speed, stir flour mixture into peanut butter mixture, pausing occasionally to scrape down sides of bowl.
  • Use a spatula to stir in chocolate pieces.
  • Cover cookie dough with plastic wrap and transfer to refrigerator. Chill for at least 30 minutes.
  • Once dough is almost finished chilling, preheat oven to 350F/175C. Line cookie sheets with parchment paper and set aside.
  • Once cookie dough has chilled and oven has preheated, remove dough from fridge and scoop cookie dough into roughly 1 ½ Tablespoon-sized balls. If desired, gently roll into balls between your palms and then place onto prepared cookie sheets.³
  • Place cookies at least 1 ½ inches apart on prepared baking sheets and bake for about 12 minutes.
  • Allow cookies to cool completely on baking sheet before serving.