Chocolate Peanut Butter Chip Cookies – Page 2

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the semi-sweet chocolate chips and peanut butter chips until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked (they will continue to cook as they cool).
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Storage: Store leftover cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to 2 months.

Add Nuts: For an extra crunch, consider adding chopped nuts, such as walnuts or pecans, to the cookie dough.

Make Them Extra Chocolaty: Replace some of the peanut butter chips with additional chocolate chips for a double chocolate experience.

Customize the Sweetness: Feel free to adjust the amount of sugar to suit your taste preferences.

These cookies are perfect on their own, but they also pair beautifully with various beverages:

Milk: The classic pairing with cookies, milk complements the richness of chocolate and peanut butter.
Coffee: A warm cup of coffee balances the sweetness and enhances the chocolate flavor.
Ice Cream: Serve alongside a scoop of vanilla or chocolate ice cream for a decadent dessert.