- 2 cups smooth peanut butter
- 1 1/2 cups lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp baking soda
- 1 tsp kosher salt, heaping tsp
- 3 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips, vegan or regular
Combine the eggs, sugars, and vanilla in a large bowl. Mix well with a wooden spoon.
Add the peanut butter, salt, and baking soda. Mix well to combine. Add the chocolate chips and combine. Scoop out the dough with a 1.5 inch ice cream scoop onto a large plate, and freeze for 30 minutes. Preheat the oven to 375 degrees F.
Place the chilled dough balls on a baking sheet lined with parchment paper, about 12 cookie dough balls per sheet. Bake the cookies for 9-10 minutes, rotating the pan 180 degrees halfway through. Do not over bake! The should have a set crust but be soft in the center. Allow to cool to room temperature. They’ll maybe last 4 days stored in an airtight container.