So peanut buttery, rich and yummy! I always make a double batch of cookies and freeze the second batch, scooped in ziplock bags. They are ready to go whenever I need a quick dessert. Truth be told my husband usually eats the frozen cookies out of the bag when I'm not looking :)
1 cup (213 grams) brown sugar
1/2 cup (132 grams) smooth or chunky peanut butter
1/2 cup (113 grams) butter, softened
1 egg + 1 egg yolk
1 1/4 cup (150 grams) all-purpose flour
3/4 tsp (4.5 grams) baking soda
1/2 tsp (2 grams) baking powder
1/4 tsp salt
1 cup peanut butter chips
1 cup semisweet chocolate chips
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
In bowl of electric mixer with paddle attachment cream together sugar, peanut butter and butter, about 2 minutes, scraping down bowl in the middle of mixing. Beat in eggs.
In medium sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Add flour mixture gradually and slowly to mixer. Do not over mix.
Using a spatula, fold in the chips. At this point, if you can refrigerate the dough for for a few hours or overnight, that will prevent the cookies from spreading.
Using a medium cookie scoop drop cookie dough on baking sheets and flatten slightly.
Bake for 10 minutes until edges are lightly browned. Remove from oven and let cool for 10 minutes, then transfer to a cooling rack to cool completely.