Peanut Butter Chocolate Chip Cookies

These are Mom’s favorite cookies!

Notes

This recipe is already doubled. :) Makes about 30 large cookies.

I like to freeze the scooped cookie dough immediately. Then, bake them six at a time in a preheated oven for 16 minutes, to allow for defrosting and cooking time.

Ingredients

  • 1 cup (2 sticks) butter, softened

  • 1/2 cup creamy peanut butter

  • 1 1/2 cup light brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs, room temperature

  • 2 tablespoons pure vanilla extract

  • 3 cups all-purpose flour

  • 1 1/2 teaspoon baking soda

  • 1 1/2 teaspoon salt

  • 4 teaspoon cornstarch

  • 1 cup chocolate chips

Directions

  • In the bowl of an electric mixer, cream butter and peanut butter together for 2 minutes, until fully combined and light and fluffy. Add the brown and granulated sugar then mix for 2 minutes.

  • While mixing, in a separate bowl mix together flour, baking soda, salt, and cornstarch set aside.

  • Add in the egg and vanilla to the butter and sugar mixture, mix for another 2 minutes. Gently fold in the dry ingredients and then the chocolate chips.

  • Using a large cookie scoop, scoop a 3 Tablespoons size balls of dough. Place dough balls on a cookie sheet and chill dough for 1 hour - 48 hours. You can also freeze the dough instead.

  • When ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper.

  • Bake for 8-10 minutes. Transfer to wire rack to cool completely (see note for frozen dough).