Ingredients
Scale
- 2½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups granulated sugar
- 1¼ cups packed dark brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large eggs
- 1 3/4 cups creamy peanut butter
- 1 Tablespoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 300ºF and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand-mixer fitted with the paddle attachment, combine the white sugar, brown sugar, and butter and beat until grainy. Add in the eggs one at a time, beating between each addition, then add the peanut butter and vanilla, beating until fluffy. (The dough will be very soft.)
- In three portions, add the dry ingredients to the wet, mixing between each addition just until combined. (Be careful not to overmix.) Stir in the chocolate chips.
- Scoop out the dough into 2-3 Tablespoon portions, rolling each portion into a ball. Position the balls of cookie dough roughly 2 inches apart on the lined baking sheet.
- Bake for 20 to 22 minutes, or until the edges are golden. The centers may not look finished but they will continue to cook once removed. Remove the baking sheet from the oven and allow the cookies to cool while still on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool.