Recipe created by Jenn's Food Journey
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 cup creamy peanut butter (I probably actually used about 5 tablespoons)
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon salt (I used coarse kosher salt)
1 Tablespoon pure vanilla extract
2 cups (about 12oz) milk chocolate chips
Preheat oven to 350 degrees F. In a bowl, whisk together the flour and baking soda. In the bowl of a standing mixer (fitted with paddle attachment) add the peanut butter, butter and both sugars. Mix on medium speed until pale and fluffy; about 2 minutes. Reduce speed to low and add salt, vanilla, and eggs; mix until well blended (remember to scrape down the sides as you go), about 1 minute. Slowly add the flour mixture a little at a time until well combined. Turn mixer off and remove bowl. Stir in the chocolate chips by hand.
Shape dough into balls about the size of walnuts and place on baking sheets lined with parchment or a Silpat, spacing 2 inches apart. Bake cookies, rotating the sheets halfway through, until edges turn golden but centers are still soft; about 10-12 minutes. Let the cookies cool on the baking sheet for 2 minutes. Move to a wire rack; let cool completely. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week. Enjoy!