Easy Peanut Butter Chocolate Chip Cookies

Steps

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1. 1
   Preheat your oven to 350°F (about 175°C).
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2. 2
   In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
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3. 3
   In a stand mixer bowl, add the room-temperature butter and peanut butter.
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4. 4
   Add the light brown sugar and granulated sugar.
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5. 5
   Beat on medium speed for about 3 minutes, scraping the bowl down once, until light and fluffy.
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6. 6
   Add the eggs one at a time, mixing well after each addition, and scrape down the bowl once more.
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7. 7
   Mix in the vanilla extract.
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8. 8
   With the mixer on its lowest setting, gradually add the flour mixture and mix until just almost combined.
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9. 9
   Add the chocolate chips and mix briefly for just a few seconds until evenly distributed.
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10. 10
    Fold the dough with a spatula to check the chocolate distribution, then scoop the dough into about 3-tablespoon portions onto two parchment-lined baking sheets, spacing them roughly 2 inches apart.
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11. 11
    Continue scooping until all the dough is portioned; the dough can be refrigerated for up to 24 hours or frozen for up to 3 months.
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12. 12
    For a prettier look, press a few extra chocolate chips on top of each dough ball, and optionally sprinkle with flaked sea salt for extra flavor.
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13. 13
    Bake at 350°F for 12 to 14 minutes, until the edges are golden brown but the centers are still soft; bake longer if you prefer a crispier cookie.
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14. 14
    Let the baked cookies cool slightly, then enjoy.
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