Peanut Butter Chocolate Chip Cookies
- 2 cups all-purpose flour
- ¾ cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ¼ teaspoons Kosher salt
- 1 ½ sticks (12 tablespoons) unsalted butter, softened
- ½ cup chunky peanut butter
- 1 ¼ cups packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups semisweet chocolate chips
- 1 large package peanut butter cups, quartered or broken into large pieces
- In a medium bowl, whisk together both flours, baking powder, baking soda, and salt until well blended, and set aside.
- In the bowl of an electric mixer, with the paddle attachment, cream the butter, peanut butter, and both sugars until light – about 1 minute.
- On low speed, add eggs one at a time, blending well before you add the second egg. Add the vanilla extract, and blend well.
- On low speed, add the dry ingredients until a dough forms. Pour mixture into a large bowl and add chocolate chips using a large rubber spatula to blend them in well.
- Cover bowl and chill for approximately 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- On two parchment-lined sheet pans, drop approximately 2-4 ounce ice cream scoopers full of dough, placing them about 2 inches apart.
- Bake for 15-16 minutes or until light brown.
- Remove from oven and while still hot, gently push peanut butter cup pieces into the top of the cookies. Allow to cool completely. Refrigerate cookies on the sheet pan until peanut butter cups become firm.
Makes approximately 24 cookies