Soft and Chewy Peanut Butter Chocolate Chip Cookies
Lightly adapted from Wit and Vinegar's Cookbook "Whip It Up" Makes about 3 dozen
  • 1 cup semi sweet chocolate chips
  • 1 cup peanut butter chips
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, cubed
  • 1½ cups brown sugar
  • ½ cup white granulated sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside
  2. In a medium-sized melt half of the butter completely. Turn off the heat and add the remaining butter, letting residual heat melt the rest of the butter. Use a rubber spatula to stir in the sugars. Add the eggs, one at a time, blending in completely after each one, then add the vanilla.
  3. Pour the wet ingredients into the flour mixture and fold just until there's no more traces of flour. Mix in the chocolate and the peanut butter chips and stir until they have been evenly dispersed. Cover your bowl with plastic wrap, and let it rest in the fridge for at least one hour. (I like to leave it overnight)
  4. Preheat your oven to 350 degrees. Scoop the dough out onto a baking sheet using a medium sized cookie scoop and disperse on the cookie sheet evenly, cooking 9-12 at a time. Bake for 8-10 minutes on baking parchment. I baked mine for about 8 minutes, and they will look a little raw, but it ensures the cookie will be soft. Cool for 5 minutes and transfer to a cooling rack.
Recipe by Chicano Eats at