Peanut Butter Cookies

Ingredient List
  • 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.