These jumbo cookies stuffed with creamy peanut butter and chocolate chips are delicious beyond words! Check out the recipe below for your new favourite cookies!
Yields: 10 to 12 large cookies
Ingredients
-
1 cup butter, softened
-
3/4 cup white sugar
-
1/2 cup light brown sugar, packed
-
1/2 cup dark brown sugar, packed
-
1 cup creamy peanut butter
-
2 eggs + 1 egg yolk
-
2 tsp. vanilla
-
2 tsp. baking powder
-
3/4 tsp. baking soda
-
2 tbsp. cornstarch
-
2 & 1/3 cup all-purpose flour
-
2 cups semi-sweet chocolate chips
Instructions
-
Cream together butter and sugars. Add peanut butter and mix until fully incorporated.
-
Add the eggs, egg yolk, and vanilla, and mix.
-
Mix in all dry ingredients until completely incorporated. Do not overmix.
-
Fold in the chocolate chips.
-
Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
-
Preheat oven to 350°F.
-
Spray two cookie sheets with cooking spray and place parchment paper on top.
-
Scoop dough using an ice cream scoop and roll into a large ball using your hand. For these cookies, the cookie-dough balls should be roughly the size of your fist.
-
Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 4 balls on one sheet to prevent the cookies from touching when they spread.
-
Bake for roughly 13-15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.
-
Remove from oven and cool on rack for 15 minutes.
Add comment
Comments