Mel’s Favorite Peanut Butter Cookies

These Peanut Butter cookies taste like a front porch afternoon with nowhere to be. Thick, soft, peanut buttery goodness with chocolate chips in every single bite.

Mel’s Favorite Peanut Butter Cookies 

1-c-butter, very soft

1-1/3-c-creamy peanut butter 

1-c-granulated sugar 

1-c-packed brown sugar 

2-eggs

2-tsp vanilla extract

1/2-tsp-baking powder

1/2-tsp-baking soda

1/2-tsp-salt

2-1/3-c-all purpose flour 

1-c-bread flour(*see note below)

1-TBSP-cornstarch 

1-11oz bag-mini chocolate chips

In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and peanut butter for a few minutes, until it’s light and fluffy.  While that’s mixing, in a separate bowl combine the flours, baking powder, soda, salt and cornstarch.  Back to the butter mixture, add in the eggs and vanilla and mix to combine. Add the flour mixture a little at a time until it’s all mixed together.  You may need to remove the bowl and finish mixing with a wooden spoon, this dough is very thick.  Add your mini-chocolate chips and stir to combine.  Line a baking sheet with parchment paper, and with a medium scoop, portion out the cookie dough.  Place them close together, as these will chill in the fridge for a couple of hours before baking.  Once they’re all scooped out, cover and refrigerate for about 2 hours.  Once ready to bake, preheat the oven to 350, and place the dough balls about 2-3 inches apart and bake for 13-15 minutes or until golden brown around the edges.  Remove and let cool on the tray for about 5 minutes before moving them to a cooling rack to cool completely.  Serve and enjoy! Makes approximately 32 cookies.  

*If you don’t have bread flour, you can use all,  all-purpose flour.