Soft Peanut Butter Chocolate Chip Cookies

Yum and extra yum! These are wonderful cookies, 10/10! The only modifications I made were slight differences in preparation steps, but otherwise followed the recipe found here: https://www.crazyforcrust.com/peanut-butter-chocolate-chip-cookies/

This made 26 cookies; actual yield would depend on the exact size you scoop and how much your family steals out of the dough before baking ;)

Link to my YouTube video of preparation: https://youtu.be/3jtmIQbuo4s

Ingredients:

1/2 c. creamy peanut butter

1/2 c. (1 stick) melted unsalted butter

1/4 c. granulated sugar

2/3 c. light brown sugar (packed)

1 tsp. vanilla extract

1 large egg

1 1/4 c. (5.31 oz.) all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 c. semi-sweet chocolate chips

Directions:

1. In the bowl of a stand mixer, combine peanut butter and melted butter on low speed.

2. Mix in the sugar and brown sugar until well combined.

3. Mix in the vanilla extract and egg until well combined.

4. In a small bowl, whisk together flour, baking soda, and salt. With mixer running on low, gradually add a little at a time of this dry mixture until all is well combined.

5. Stir in (by hand) the chocolate chips into the dough. Cover and chill in fridge for 30 minutes.

6. Just before the 30 minutes is up, heat oven to 350°F and line baking sheets with parchment.

7. Use a 1 1/2 to 2 T. cookie scoop to portion out dough onto prepared cookie sheets. Use a fork to flatten the cookies on the sheet.

8. Bake for 8-12 min, until just starting brown at edges and cookies have just lost the "wet dough" look. (I had to go 10-12 min, depending on how big the cookies were.)

9. Let rest on the cookies sheet for at least 6 min. after removing from oven, then transfer to wire rack to finish cooling (they will be soft). Serve up and enjoy!