Peanut Butter Chocolate Chip Cookies

Preheat your oven to 350°F and line two rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.

Place the room temperature butter in the bowl of a stand mixer fitted with a paddle attachment.

Add the peanut butter to the butter.

Add the light brown sugar and granulated sugar. Mix on medium speed for about 3 minutes until the mixture becomes light and fluffy. Scrape down the bowl at least once to ensure even mixing and uniform color.

Crack the eggs into a separate bowl to check for shells, then add them to the mixer one at a time, letting each mix in before adding the next. After both eggs are added, scrape down the bowl again and mix for about a minute.

Add the vanilla extract and mix until combined.

Gradually add the dry ingredients at the lowest mixer speed to avoid overworking the flour. Once nearly combined, finish mixing by hand using a spatula to prevent overdeveloping gluten.

Fold in most of the chocolate chips (reserving some for topping) using a strong spatula, mixing gently to distribute them evenly and ensure no flour streaks remain.

Using a two-tablespoon scooper or spoon, place mounds of dough on the prepared baking sheets about 2 inches apart. Optionally, press the tines of a fork on each cookie to create a classic peanut butter pattern, or sprinkle reserved chocolate chips on top.

Bake in the preheated oven at 350°F for 10 to 15 minutes until the edges are golden brown. Bake for 10 minutes for soft centers or 15 minutes for crispier cookies.

Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Store in a sealed container for up to 3 days or freeze for several months.