Ingredients
1¼ cups all purpose flour
- ¾ teaspoon baking soda
½ cup Cabot Extra Creamy Premium Sea Salted Butter, room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- â…” cup unsalted creamy peanut butter
- 1 teaspoon vanilla extract
- ¾ cup semi sweet chocolate chips
Directions
- PREHEAT oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- WHISKÂ flour and baking soda in a small bowl. Set aside.
- ADDÂ butter, brown sugar, granulated sugar and peanut butter to a mixer bowl. Beat until combined.
- ADDÂ egg and vanilla extract. Beat until combined and fluffy.
- ADDÂ the flour mixture and beat until just combined. Stir in chocolate chips.
-
DROP cookie dough onto the prepared baking sheet using a 2 - 2.5 tablespoon cookie scoop.
- BAKEÂ for 9-10 minutes or until cookies are puffed and bottom is lightly golden brown. Cool for 10-15 minutes on baking sheet. Then transfer to cooling rack and cool completely.
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Directions
- PREHEAT oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- WHISKÂ flour and baking soda in a small bowl. Set aside.
- ADDÂ butter, brown sugar, granulated sugar and peanut butter to a mixer bowl. Beat until combined.
- ADDÂ egg and vanilla extract. Beat until combined and fluffy.
- ADDÂ the flour mixture and beat until just combined. Stir in chocolate chips.
-
DROP cookie dough onto the prepared baking sheet using a 2 - 2.5 tablespoon cookie scoop.
- BAKEÂ for 9-10 minutes or until cookies are puffed and bottom is lightly golden brown. Cool for 10-15 minutes on baking sheet. Then transfer to cooling rack and cool completely.
