Peanut Butter Chocolate Chip Cookies

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Adjust Servings
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



Preheat convection oven to 375 degrees. (A conventional oven may be used, but the convection oven yields a better end product.)
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Mix together the butter, peanut butter, sugars, and eggs in a 5-quart mixer. 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.
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Chill for approximately 1 hour.
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Using an ice cream scoop, scoop batter out onto parchment on a sheet pan. Keep cookies rounded; do not flatten. Bake in middle of oven for 8 minutes. Cookies will be browned but under-baked.
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Let sit undisturbed for 15 to 20 minutes. Remove from pan and let cool. The remaining batter may be kept refrigerated for up to 1 week or frozen up to 1 month.
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