- 1 large egg
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- heaping 3/4 cup Peter Pan Simply Ground Original Peanut Butter�
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 1 1/2 cups semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, sugars, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
Add the chocolate chips and mix on low speed until just incorporated.
Using a two-tablespoon cookie scoop form approximately 18 equal-sized mounds of dough. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.