Recipe adapted from: Eggs on Sunday
These cookies win me first prize at every competition (as long as my dad is the judge)
I have never made them where they haven’t come out perfectly, therefore they are a great go-to recipe for company or gifts. Thick, chewy, and loaded with nuts.
- 2 cups AP flour
- 1 tsp salt
- ¾ tsp baking soda
- 1½ sticks unsalted butter, at room temperature
- ½ cup crunchy (or extra-crunchy) peanut butter
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate; store-bought chips or chopped into chunks
- ½ cup chopped walnuts
- ½ cup chopped pecans
- Preheat oven to 375 degrees F
- Combine the flour, salt and baking soda. Whisk to combine.
- Put butter and peanut butter in the mixer bowl and beat on medium for 1 minute. Mixture should be smooth.
- Add the white and brown sugars and beat for about 2 more minutes. Beat in vanilla.
- Add the eggs one at time, beating until combined.
- Reduce mixer to low and gradually add the flour mixture to fully incorporate.
- Gently mix in the chocolate chips and nuts (either on the lowest setting or by hand)
- Refrigerate the dough for about 15 minutes.
- Line baking sheet with parchment paper. Drop dough onto sheet by rounded tablespoonfuls.
- Bake for 10-12 minutes or until the center is golden brown.
- Let rest on the baking sheet for a minute or two and then transfer to cooling rack