Ingredients
-
1 pound Sweet cream unsalted butter
-
1 pound Smooth peanut butter
-
1 pound Light brown sugar
-
4 Large eggs
-
3 1/2 cups All purpose flour
-
2 tbsp Baking soda
-
1 pound Semi-sweet chocolate chips
-
1 pound Peanut butter chips
-
1 pound Granulated sugar
Directions
Steps
|
1
Done
|
Preparation:Preheat convection oven to 375 degrees. (A conventional oven may be used, but the convection oven yields a better end product.) |
|
2
Done
|
Batter:Mix together the butter, peanut butter, sugars, and eggs in a 5-quart mixer. |
|
3
Done
|
Mix together dry ingredients in a separate bowl and slowly mix into batter just until blended. Add in chocolate and peanut butter chips just until mixed in well. |
|
4
Done
|
Chill for approximately 1 hour. |
|
5
Done
|
Baking:Using an ice cream scoop, scoop batter out onto parchment on a sheet pan. Keep cookies rounded; do not flatten. |
|
6
Done
|
Bake in middle of oven for 8 minutes. Cookies will be browned but under-baked. |
|
7
Done
|
Let sit undisturbed for 15 to 20 minutes. Remove from pan and let cool. |
|
8
Done
|
Tips:If you have any remaining batter it can be refrigerated for up to 1 week or frozen up to 1 month. |
