Double Chocolate Peanut Butter Cookies

PB & Double Chocolate Cookies

I would say these would be the perfect cookie to leave out for Santa tonight, but I’m not sure if they will last that long. However, these cookies will be great any time of year. They bake up thick and chewy.

1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar
1/2 cup sugar
2 eggs
1 & 1/2 cup creamy peanut butter {I used in-store ground honey roasted PB}
2 teaspoons vanilla extract
1 teaspoon baking soda
2 & 1/2 cups all purpose flour
1 cup white chocolate chips
1 cup chocolate chips {I used dark chocolate chips}
1/2 cup macadamia nuts {optional}

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together. Mix in the peanut butter. Mix in the eggs one at a time, waiting until the first is fully incorporated until adding the second. Mix in vanilla. Slowly mix in the baking soda and flour. Do not overmix. Fold in all the chocolate chips and nuts {if desired.}
Scoop dough onto baking sheets. {I used an ice cream scooper to make large, uniformed size cookies. Bake each sheet of cookies, one at a time, for 14 minutes. Allow them to cool on a rack. Makes about 35 large cookies or a ton of smaller sized cookies.

PB & Double Chocolate Cookies2


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