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*Peanutbutter, chocolate chip cookie Recipe

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This recipe for *Peanutbutter, chocolate chip cookie is from Wilson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (150g) packed light brown sugar
2 large eggs, at room temperature
2 cups (500g) creamy peanut butter*
2 teaspoons pure vanilla extract
2 cups (360g) semi-sweet chocolate chips*
optional: 1/2 cup (100g) granulated sugar for rolling
Directions:
Directions:
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high until combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
Cover and chill the dough in the refrigerator for 1 hour and up to 3 days. If chilling for longer than a few hours, though, allow the dough to sit out at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread that much.
Personal Notes:
Personal Notes:
Keep chilled so they don’t spread as much.
I used both peanut butter chips and chocolate chips.

 

 

 

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