Soft and Chewy Peanut Butter Chocolate Chip Cookies
Lightly adapted from Wit and Vinegar's Cookbook "Whip It Up" Makes about 3 dozen
Calories: 0kcal
Author: Esteban Castillo
Ingredients
1cupsemi sweet chocolate chips
1cuppeanut butter chips
3cupsall-purpose flour
1teaspoonbaking powder
1 1/2teaspoonsbaking soda
1teaspoonsalt
1cupunsalted buttercubed
1 1/2cupsbrown sugar
1/2cupwhite granulated sugar
2large eggs
1tablespoonpure vanilla extract
Instructions
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
In a medium-sized melt half of the butter completely. Turn off the heat and add the remaining butter, letting residual heat melt the rest of the butter. Use a rubber spatula to stir in the sugars. Add the eggs, one at a time, blending in completely after each one, then add the vanilla.
Pour the wet ingredients into the flour mixture and fold just until there's no more traces of flour. Mix in the chocolate and the peanut butter chips and stir until they have been evenly dispersed. Cover your bowl with plastic wrap, and let it rest in the fridge for at least one hour. (I like to leave it overnight)
Preheat your oven to 350 degrees. Scoop the dough out onto a baking sheet using a medium sized cookie scoop and disperse on the cookie sheet evenly, cooking 9-12 at a time. Bake for 8-10 minutes on baking parchment. I baked mine for about 8 minutes, and they will look a little raw, but it ensures the cookie will be soft. Cool for 5 minutes and transfer to a cooling rack.