1. Only this past year I have developed a love for peanut butter.
2. But I have always loved BIG, FAT cookies. That is no secret.
So when I saw this recipe, a combination of the above, I knew it was going to be a winner.
I also thought to myself... why not use the darkest chocolate chips I own (72% cocoa) and the finest milk chocolate chips I own (35% cocoa)?
so I did just that. Notice the different colors of the chocolate?
I know what some of you are thinking - I had already declared a favorite peanut butter cookie... but you must understand, these cookies are sooo good.
So why choose a favorite?
Big Fat Peanut Butter Chocolate Chip Cookies
Adapted From How Sweet It Is
1 cup unsalted butter
3/4 cup creamy peanut butter
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
1 cup white sugar
2 egg yolks
2 1/2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips (72% cocoa)
1 1/2 cups milk chocolate chips
Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
Mix the flour, salt and baking soda in a bowl and set aside.
In bowl of stand mixer, mix on medium speed, the cooled butter-peanut butter mixture and sugars until they are combined. Increase speed and add the eggs, egg yolks, and vanilla. Continue mixing until ingredients are completely combined (about 2 minutes). Gradually add the flour and mix until a dough forms. Stir in chocolate chips on low speed. If the dough is too soft, place the bowl in the the fridge for 15 minutes.
Shape the dough into a balls (I use a 4oz ice cream scoop). Place on a baking sheet, lined with parchment paper, two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool on the pan for several minutes and then move to a cooling rack and let cool completely.
Makes about 30 cookies.