I’ve been searching for the perfect peanut butter cookie for months. I made some a while back. They were either too hard, too crunchy, or not nearly sweet enough. They all got devoured nonetheless. It’s hard to turn down peanut butter.
These however, are so moist and chewy. The addition of the peanut butter chips add some creaminess in with that chew. Not to mention, they’re almost the size of my face. I claim these to be the best. For sure!
Peanut Butter Chunk Cookies:
Ingredients: (makes 13 large cookies)
2 cups natural peanut butter (the kind you have to stir)
1 cup brown sugar
1/2 cup sugar
1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 cup peanut butter chips
Preheat the oven to 350. Beat together the peanut butter & sugars in a large bowl. Add in the flour, baking soda, salt, and vanilla, and beat until combined. Then, beat in the eggs until it forms a crumbly dough. Fold in the peanut butter chips. With a regular sized ice cream scooper, scoop the mixture onto two greased baking sheets (6-7) on each one and flatten the balls slightly with your palm. Bake for 18-22 minutes or until tops are golden brown. The cookies may seem underdone but they will continue to cook when cooling. Enjoy!
Go big or go home.