Chocolate Chip Peanut Butter Cookies

I got this recipe off of Sugar Cooking and I honestly don't know what I would do without these cookies. They are delicious! Don't you love those recipes that turn out perfectly every time? Perfect shape, perfect texture, perfect taste...these cookies are just perfect. I like to have cookies around my apartment at most times and usually this is the batch you'll find. These cookies sent me on a peanut butter craze. After baking one batch, next thing you know I've got peanut butter cakes, peanut butter ice cream sandwiches, peanut butter pie-there is no end. I'm a Jif person, and I always use reduced fat jiff. It's funny how 30% less fat (or whatever it is) makes me feel so much better about eating it. No need to tell me it's just the same, I've got my mind set. I tried these with Peter Pan peanut butter the last time I made them and though the results were still good the peanut butter flavor was much stronger and the texture a little different. The recipe originally comes from Baked cookbook,

Chocolate Chip Peanut Butter Cookies

Recipe from Baked

Ingredients

1 3/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, softened, cut into 1-inch pieces

1 cup granulated sugar, plus more for sprinkling

1 cup firmly packed dark brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup creamy peanut butter

6 ounces good quality milk chocolate, coarsely chopped

Directions

1. Sift the flour, baking soda, and salt into a medium bowl and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter until just incorporated.

3. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.

4. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.

5. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.

6. Drop the dough by rounded tablespoon onto the prepared baking sheets, at least 2 inches apart. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely.