recipe from stephanie's sweet treats
makes 24 cookies
Ingredients
Ingredients
313 g all-purpose flour
1 tsp baking soda
1 tsp salt
1 c unsalted butter, room temp
1 tsp salt
1 c unsalted butter, room temp
266 g brown sugar
50 g granulated sugar
258 g creamy peanut butter
2 large eggs, room temp
2 tsp vanilla extract
258 g creamy peanut butter
2 large eggs, room temp
2 tsp vanilla extract
5 oz peanut butter chips
1 c mini chocolate chips
Directions
Sift flour, baking soda, and salt into a bowl.Directions
Beat together butter and sugars until pale and creamy, about 2 minutes in a stand mixer.
Add in peanut butter and vanilla, mix until combined.
Add eggs and beat about 2 min. Scrape down bowl.
Reduce speed to low, then add flour mixture, mixing until well incorporated. Scrape down bowl.
Mix in chips.
Batter will be very sticky but measure out 60g balls about 2 inches apart onto silpat lined baking sheets. Flatten slightly.
Put in fridge for at least 2 hours or overnight to break up work.
Preheat oven to 350F. Bake 14.5 minutes until golden around edges. Take out of oven, let cool on sheets for about five minutes and then transfer cookies to racks to finish cooling.
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