Ingredients
Equipment
Method
- Preheat your oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture until just combined. Stir in the chocolate chips.
- The dough may seem loose and slightly crumbly. If it is very crumbly, add 2 tablespoons milk.
- If you have time, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
- Divide the dough into 3-tablespoon sized balls using a large spring-loaded cookie scoop and drop onto prepared baking sheets. Flatten the dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips.
- Bake for 12 minutes, or until golden brown. Let the cookies cool for 5 minutes before removing them to wire racks to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
The author developed this recipe while working with keto-friendly ingredients, but this version uses standard flour and sugars. The dough texture may differ from typical chocolate chip cookie dough due to the peanut butter content.