These are definitely my new favorite cookies.
Plan ahead... needs to chill...
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. granulated sugar
3/4 c. brown sugar, packed
2 eggs, room temperature
2 c. creamy peanut butter
1 1/2 tsp. vanilla extract
1 1/2 c. semi-sweet chocolate chips
1/2 c. granulated sugar, for rolling
In a medium sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl, cream the butter and both sugars together until smooth.
Add in the eggs and beat until combined.
Mix in the peanut butter and vanilla.
Add the dry ingredients to the wet ingredients. Mix until just combined.
Add in the chocolate chips.
Chill the dough for 1 hour in the refrigerator. If you chill the dough longer than an hour or so, allow it to sit at room temperature for about 30 minutes before trying to roll into balls.
Preheat oven to 350 F.
Line 2 large baking sheets with parchment paper. Set aside.
Roll cookie dough into large balls, about 3 Tablespoons of dough per cookie (it's a lot, but they are large cookies!), then roll the dough in the granulated sugar.
Place 8 balls onto the cookie sheets. Gently press down on each ball to slightly flatten.
Bake for 15 minutes until lightly browned on the sides. The centers will still look very soft.
Let cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.
If you're waiting between making batches, make sure you put the dough back in the fridge or it gets to sticky and is hard to roll.
These cookies are amazing and I will definitely be making them again. Soon.
Here's a link to the recipe I used: http://www.sallysbakingaddiction.com/2016/07/08/big-bakery-style-peanut-butter-chunk-cookies/. I love Sally! Haven't gone wrong with any of her recipes yet!