Peanut Butter Chocolate Chip Cookies

Instructions

1. Prepare ingredients
   Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Ensure butter is softened to room temperature.
2. Cream butter and sugars
   In a large mixing bowl, beat the peanut butter, softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
3. Add wet ingredients
   Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
4. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
5. Fold in chocolate chips
   Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough. Be careful not to overmix.
6. Form and roll cookies
   Scoop about 2 tablespoons of dough for each cookie and roll into balls. If desired, roll each ball in the extra granulated sugar for a sparkly finish and extra crunch.
7. Bake the cookies
   Place dough balls on the prepared baking sheets, leaving about 2 inches between each cookie. Slightly flatten each ball with a fork, creating a crisscross pattern on top. Bake for 10-12 minutes until edges are lightly golden but centers still appear soft.
8. Cool and store
   Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.