The thickest, most decadent peanut butter cookie you will eat. Best served fresh out of the oven.
Yield ~30 cookies
2 sticks of unsalted butter (1 cup), softened
1 1/4 cups of brown sugar
2 eggs, at room temperature
1 cup of salted peanut butter (crunchy or smooth, up to you)
1 tbsp vanilla extract
2 3/4 cup all-purpose flour
1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)
1 tsp baking soda
2 cups of dark chocolate chips or chunks
In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.
Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.
If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.
Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.
With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.
Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.