Big Peanut Butter Chocolate Chip Cookies

If you've seen my last recipe, you'll know that I have been on a quest to make thick, fat, cookies. This weekend I continued on that journey by perfecting my peanut butter- chocolate chip fat cookie recipe. These cookies made great additions to the father's day gift baskets that we gave to our dads! Sorry for the quality of the pictures, we gobbled these up before I remembered to take one, yes, they're seriously THAT good!

Author: Sarah Davis

Prep Time: 15 minutes

Chill Time: 2-24 hours

Cook Time: 18-22 minutes

Servings: 6-8 Cookies (depending on how big you like them)

Keywords: big cookie recipe, fat cookie, phat cookie, thick cookie, peanut butter chocolate chip cookie.

Ingredients:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 stick unsalted butter
• 3/4 cup creamy peanut butter
• 1/2 cup white sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs plus 1 egg yolk
• 1 cup semi sweet chocolate chips (I used mini chocolate chips, but regular works just fine)
• 1/2 cup dark chocolate chips

Instructions:

1. In a heat safe bowl, melt the butter in the microwave until completely melted. Then stir in the peanut butter.

2. Add the sugars gradually to the peanut butter mixture, and stir until well combined. Then add the eggs, 1 at a time, stirring until well combined. Finally, add the vanilla.

3. In a separate bowl, mix together flour, salt,baking powder, and baking soda until well combined.

4. Add the flour mixture to the butter mixture in 2-3 small batches. Mix with mixer or whisk until well combined, use a spatula to scrape the sides of the bowl as needed. Mix until just combined. It is very important to not overwork the dough.

5. Stir in chocolate chips gently using a spatula.

6. Scoop out 1/3-1/2 cup of dough and shape into a large ball. Place on a cookie sheet lined with parchment paper about 4 inches apart. (If you plan to chill for 24 hours, you can leave the cookie dough in the bowl and shape before baking)

7. Chill shaped cookies in the refrigerator for a minimum of 2 hours. *THIS IS IMPORTANT TO KEEP THE COOKIES THICK*

8. After the cookies have chilled, preheat the oven to 350 F.

9. Bake cookies at 350 F for 18-22 minutes. Cookies should be golden brown on the bottom and slightly golden brown on the top with a soft center.

                             We had dinner with all my siblings for Father's day.

                             This small slice of cookie was all that was left!!!

Notes:

1. If you get nervous like me, feel free to use a spatula to make sure the cookies aren't stuck to the pan before putting them into the oven .

2. Allow cookies to cool before enjoying.

3. Feel free to increase baking time as needed to cook the cookies to your liking.

4. Feel free to experiment with cookies by placing small candies into the center before shaping and baking.

5. Store leftover cookies in a covered container on the counter.