Ingredients

The following ingredients have 12 Servings
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup creamy or crunchy peanut butter
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chunks

Instruction

  • Preheat oven to 350°F.
  • In a small bowl, whisk together flour and baking soda; set aside.
  • In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.
  • Let the dough rest for 15 minutes in the refrigerator.
  • Drop dough by golf-ball sized balls, 1 inch apart, onto baking sheets. Bake until golden brown, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. Store in an airtight container.