Ingredients

▢  ½ cup (113 g) unsalted butter melted

▢  ½ cup (133g) creamy peanut butter

▢  ¼ cup (50g) granulated sugar

▢  ⅔ cup (134g) packed brown sugar

▢  1 teaspoon vanilla extract

▢  1 large egg

▢  ½ teaspoon baking soda

▢  ½ teaspoon salt

▢  1 ¼ cups (155g) all-purpose flour

▢  1 ¼ cups (213g) chocolate chips

Instructions

1. In a bowl, mix melted butter and peanut butter until completely incorporated with each other. Add the granulated and brown sugars and mix until smooth and creamy. 

2.  In another big mixing bowl, mix vanilla, egg, baking soda, and salt. 

3.  Slowly mix in flour and peanut butter mixture until cookie dough forms.

4. Scoop about 2 tablespoonful-sized cookie dough balls onto cookie sheets, covered with parchment paper, or silicone baking mats. 

5.  Chill for 30 minutes.

6.  Preheat oven to 350 Fahrenheit. 

7.  Flatten with the tines of a fork, in a criss-cross pattern.

8.  Bake cookies for 8-12 minutes, or until slightly brown on the bottom and the top just loses the wet cookie dough look.

9.  Set aside to let it chill before consumption. 

Important  Notes:

Store in an airtight container for up to 3 days or freeze for up to a month. If you make this with softened butter instead of melted, you do not need to chill.