Irresistible Peanut Butter & Chocolate Chip Cookies

Oh......my......goodness.......Is it even legal for someone to enjoy a cookie this much?

These cookies are just the perfect combination of ingredients.  To call them "irresistible" is an understatement.  In fact, I can't think of any word/words that could possibly do them justice. 

I happened to make these cookies as a quick, spur of the moment, easy dessert for the Superbowl party that we hosted, and before the end of the night even rolled around, they were gone.  I even had a few friends ask for the recipe after they took their first bite.  So, here it is.....Enjoy!  (Just try not to eat them all at once though.)

Irresistible Peanut Butter & Chocolate Chip Cookies
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Ingredients:

8 Tbsp. butter
1/3 cup creamy peanut butter (may add a little more, if you like)
1 cup packed brown sugar
½ cup granulated sugar
1 egg + 1 egg yolk
2 tsp. vanilla extract
2 cups all purpose flour
½ tsp baking soda
½ tsp. salt
1 ¼ cup chocolate chips

Directions:

Preheat the oven to 325 degrees and line a baking pan with parchment paper or a silicone baking mat; set aside.

In a microwave safe bowl, melt together the butter and peanut butter until it appears mostly melted.  Remove the bowl from the microwave and stir around until the butter has melted and blended in with the peanut butter.  The mixture should be completely smooth.  Set aside and let cool. 

In a small to medium bowl, whisk together the flour, baking soda, and salt.  Set aside

In the bowl of an electric mixer, fitted with the paddle attachment, blend together the peanut butter mixture, brown sugar, and granulated sugar until well combined.  Next, beat in the egg, yolk, and vanilla until all the ingredients are well blended.  With the mixer now set on a low-medium speed, slowly add the flour mixture into the peanut butter sugar mixture and continue to beat together until a dough forms.  Once the dough is ready, use a spatula and gently fold in the chocolate chips.

Using your hands, roll the dough into balls just a little larger than the size of a ping-pong ball and place onto the prepared baking pan, about an inch or so apart.  Bake the cookies for 10-12 minutes, or until the edges start to turn a little golden.  Make sure to rotate the pan halfway through baking.  It is very important not to over bake!  Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes, and then transfer to a wire rack to cool completely. 

Source: Slightly adapted from Pennies on a Platter