Yields: 5 Dozen
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Ingredients
- 2 Cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 Cup white sugar
- 1 1/4 Cup brown sugar
- 1 Cup (2 sticks) butter, softened
- 3 large eggs
- 1 Cup creamy peanut butter
- 2 teaspoon pure vanilla extract
- 2 cups (11oz-12oz. pkg.) peanut butter chips
Instructions
- Preheat oven to 300 degrees F
- In a medium bowl, stir together flour, baking soda and salt. Set aside.
- In a large bowl blend sugars using an electric mixer set at medium speed.
- Add butter and mix to form a grainy paste, scraping the sides of the bowl.
- Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.
- Add the flour mixture and mix at low speed until just mixed. Do not overmix.
- Stir in peanut butter chips.
- Refrigerate for an hour or two.
- Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet 1.5 inches apart.
- Coat hands with oil before rolling the dough into balls. You may have to coat your hands with oil a few times throughout the process.
- With a wet fork gently press a crisscross pattern on top of the cookies.
- Refrigerate again for 15 minutes.
- Bake for 18-22 minutes until cookies are slightly brown along edges.
- Transfer cookies immediately to cool surface with a spatula.
- Store in an air tight container.