READY IN: 22minsYIELD: 24 large cookies

INGREDIENTS

  • 2 12 cupsall-purpose flour
  • 1teaspoonbaking soda
  • 1teaspoonbaking powder
  • 1teaspoonfine sea salt
  • 12 cupunsalted butter
  • 34 cupcreamy peanut butter
  • 12 cupgranulated sugar
  • 1cup packed dark brown sugar
  • 2large eggs plus 1 egg yolks, at room temperature(I just used 3 eggs)
  • 2teaspoonsvanilla
  • 2cupssemi-sweet chocolate chips
  • NUTRITION INFO

    Serving Size: 1 (55) g

    Servings Per Recipe:24

    Calories: 252.5

    Calories from Fat 113 g 45 %

    Total Fat 12.6 g 19 %

    Saturated Fat 5.9 g 29 %

    Cholesterol 25.5 mg 8 %

    Sodium 207.1 mg 8 %

    Total Carbohydrate33.8 g 11 %

    Dietary Fiber 1.7 g 6 %

    Sugars 21.5 g 86 %

    Protein 4.2 g 8 %

    DIRECTIONS

  • Preheat oven to 350.Line baking sheets with parchment paper.(I skipped the parchment paper and used my butter wrappers to grease the cookie sheets instead).
  • 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 in 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.Stir in the chocolate chips.Dough may be a little loose and slightly crumbly.
  • If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no longer 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 spring loaded scoop and drop onto prepared baking sheets.Flatten dough slightly into disc shapes with your palms.Dot each disc with a few extra chocolate chips for picture-perfect cookies.
  • Bake for 12 minutes, or until golden brown.Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • *Make sure to measure your flour correctly or you may end up with super crumbly dough.Also, you’ll want to use conventional peanut butter for this recipe with an added oil.Completely natural peanut butter won’t work well.
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