3/4 cup + 2 TablespoonsCrunchy or Creamy Peanut Butter (with sugar such as Jif or Skippy)
1 1/3cupsFlour
1/2teaspoonBaking Soda
1/4teaspoonSalt
1cupChocolate Chips or Chunks(milk chocolate, semi-sweet or dark)
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Instructions
Preheat oven to 350 degrees. In medium mixing bowl, cream together softened butter, brown sugar, and sugar for 5 minutes until light and fluffy. Using a spatula, scrape down the sides of the bowl at least 2-3 times to ensure adequate mixing.
Add vanilla, egg, egg yolk, and peanut butter, and mix for 1 minute longer.
Stir in flour, baking soda, and salt until just mixed. Avoid overmixing. Fold in chocolate chips or chunks.
Scoop onto parchment paper-lined baking sheets. I suggest using light-colored baking sheets. If you want thinner cookies, I suggest pressing the cookie dough with the bottom of a cup or a spoon. Bake for 9-10 minutes. Let cool on baking sheet for 5 minutes before placing on a cooling rack.
Notes
I prefer to use Guittard or Ghirardelli chocolate chips
If you want to use chocolate chunks, I suggest chopping up a high-quality chocolate bar. I use the Trader Joe's Milk Chocolate Pound Plus Bar.