Soft Batch Chocolate Chunk Peanut Butter Cookies
Ingredients
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1 tsp. Flaky sea salt
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8 oz. Chocolate, chopped into chunks
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1/4 tsp. Salt
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1 1/2 tsp. Baking powder
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1 tsp. Baking soda
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2 1/2 cups All-purpose flour
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2 Large eggs, at room temperature
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1/2 cup Granulated sugar
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1 1/2 cups Light brown sugar, packed
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2 tsp. Pure vanilla extract
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1 cup Creamy peanut butter, at room temperature
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1 cup Unsalted butter, at room temperature
Method
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01In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.
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02Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.
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03Next, add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.
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04Add in the eggs, one at a time, beating well after each addition. Turn mixer off.
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05Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mix in the dry ingredients until just combined. Be sure not to over mix here.
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06Turn mixer off and use a spatula to fold in the chocolate chunks.
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07Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.
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08Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
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09Scoop two tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
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10Bake for 12-14 minutes, or until the edges are golden and the centers have set. Cool cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
