Peanut Butter Chocolate Chip Cookies

There comes a time every week when the daughter is sleeping, Game of Thrones is about to come on and Hubby and I are looking for something sweet to munch on.
Well, this week I needed to whip up something fast with simple ingredients i already had. I used Joanne Chang's Peanut Butter cookie recipe but tweaked it here and there.

These cookies are soft, but crumbly, and just the right amount of peanut butter without being overpowering to the milk chocolate.


Here is what you'll need:

1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups peanut butter (i used smooth)
2 2/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 bag milk chocolate chips

1. Preheat oven to 350º F.
2. Using a stand mixer fitted with a paddle attachment, cream together the butter and sugars on medium speed until light and fluffy (about 5 minutes)
3. Beat in the eggs and vanilla on medium speed for 2 minutes, or until combined. Scrape down the bowl and mix again to ensure completely mixed.
4. On medium low speed, beat in the peanut butter for another 2 minutes.
5. In a medium bowl, stir together the flour, baking soda, and salt until well mixed. On low speed, slowly add the flour mixture to the butter/sugar mixture, mix until just combined. Add bag of chocolate chip cookies, mix.  
6. Using a cookie dough scoop drop the dough in 1-2 tablespoon sized balls onto baking sheet lined with parchment paper. Using a rubber spatula flatten each cookie. 
7. Bake for 15-17 minutes, or until golden brown on the edges, but still pale in the center. Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.

I only baked  a small batch for the show, and put the rest of the dough in an airtight container in the fridge. it will keep for about a week!