Peanut Butter Chocolate Chip Cookies

🧂 Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 stick unsalted butter
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs plus 1 egg yolk

  at room temperature
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

• 1 Start by preheating your oven to 350ºF (175ºC) and lining your baking sheets
  with parchment paper for easy cookie removal later.
• 2 Whisk the dry ingredients including flour, baking soda, baking powder, and salt
  in a medium bowl to ensure your cookies have a uniform texture.
• 3 Melt the butter in a large microwave-safe bowl, then vigorously mix in the
  peanut butter until smooth. Blend in both sugars, then add the eggs and yolk one
  at a time, followed by the vanilla, mixing well after each addition.
• 4 Gradually incorporate the dry ingredients into the wet mixture until just
  combined, then fold in the chocolate chips. If the dough is too crumbly,
  consider adding a touch of milk to reach the desired consistency.
• 5 For even more flavor, if you have time, cover and refrigerate the dough for
  24-72 hours before baking. Allow it to soften at room temperature before
  scooping.
• 6 Scoop the dough into 3-tablespoon sized balls onto the prepared baking sheets,
  flattening them slightly. Add a few extra chocolate chips on top for a
  bakery-style look.
• 7 Bake the cookies for 12 minutes until golden. Let them cool on the baking sheet
  for 5 minutes before transferring to a wire rack to cool completely.
• 8 Keep your cookies fresh by storing them in an airtight container at room
  temperature for up to 3 days.

Nutrition Info