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2 ½ cup All-purpose flour

1 tsp Baking soda

1 tsp Salt

1 cup Unsalted butter (room temperature)

1 ¼ cups Brown sugar (packed light or dark)

¼ cup White granulated sugar

1 cup Peanut butter (creamy)

2 tsp Pure vanilla extract

2 Large eggs (room temperature)

1 ¾ cups Mini chocolate chips

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1. In a medium mixing bowl, sift together flour, baking soda and salt. Set aside

2. Using a mixer, beat butter, brown sugar, and sugar together on medium for 2 minutes. The butter will be light and fluffy. Add in peanut butter and vanilla. Mix on medium until combined.

3. Add in eggs. Mix on high for 2 minutes. Scrape bowl. Slowly add in dry ingredients. Scrape bowl and mix again. Add in mini chocolate chips and stir to combine.

4. Cover and chill dough for 2 hours. Then, preheat oven to 350°F. Line 2 cookie sheets with parchment paper.

5. Use a large 3oz cookie scoop and scoop the dough. These make large cookies. (3-4 inch cookies) Place 6 dough balls per cookie sheet. Keep dough in fridge while cookies bake.

6. Bake for 13-16 minutes. Bake until edges are lightly golden brown. If baking smaller cookies they will need 8-10 minutes baking time. Let cookies sit on the cookie sheet for 4 minutes. Top with extra mini chocolate chips while warm. Then, transfer to a cooling rack.

NOTES: To get the best chewy texture, it is very important to beat the wet ingredients well. The dough needs to properly aerate both with the butter step and the egg step.

If you would like to speed up the chilling process, place the dough in the freezer for 30-45 minutes. The dough needs to be cold.

However, the dough will chill unevenly. I highly recommend waiting the 2 hours for the dough to properly chill.