Soft & Chewy Peanut Butter Lover Cookies by Chrissy Conte

• 2 Cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 Cup white sugar
• 1 1/4 Cup brown sugar
• 1 Cup (2 sticks) butter, softened
• 3 large eggs
• 1 Cup creamy peanut butter
• 2 teaspoon pure vanilla extract
• 2 cups (11oz-12oz. pkg.) peanut butter chips

Cooking Instructions:

Preheat oven to 300 degrees F

In a medium bowl, stir together flour, baking soda and salt. Set aside.

In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. Do not overmix. Stir in peanut butter chips. Refrigerate for an hour or two.

Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet 1.5 inches apart. Coat hands with oil before rolling the dough into balls. You may have to coat your hands with oil a few times throughout the process. With a wet fork gently pres a crisscross pattern on top of the cookies. Refrigerate again for 15 minutes.

Bake for 18-22 minutes until cookies are slightly brown along edges. Transfer cookies immediately to cool surface with a spatula. Store in an air tight container.