Chocolate Chip Peanut Butter Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup peanut butter
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet choco chips
- Preheat oven to 350 degrees.
Pre-heat oven to 375 degrees.
Pull the butter and and eggs out of the fridge. **Fun fact: recipes with butter make you soften it and require room-temp eggs so that the butter will remain creamy enough to mix with other ingredients without clumping. I always grab eggs and butter first and lay them on top of over next to the stovetop to warm up.
Have your sous-chef (KitchenAid Mixer), cream both types of sugar, (softened) butter and peanut butter together until completely blended.
Add vanilla and eggs and mix well.
In a separate bowl, mix together dry ingredients.
SLOWLY add the dry ingredients into the wet until blended.
Add in chocolate chips on LOW to avoid your sous-chef grinding them up.
Use a cookie scooper and parchment paper to drop 10-12 cookies per tray and bake for 8-10 minutes until the outside of the cookie begins turns golden brown.
Remove the cookies from the oven and let sit on the tray for another 2-3 minutes before placing them on the cooling rack.