Giant Peanut Butter Chocolate Chip Cookies

If you like peanut butter and chocolate, this recipe is for you. This cookie is big, chewy, and rich. If you were to ask me what my favorite kind of cookie is, this would be it!

3/4 C butter 
1 C brown sugar
1/2 C white sugar
1/2 C peanut butter (I make sure to fill the whole 1/2 C, plus a tiny bit extra)
1 tsp. vanilla
2 eggs
3 C flour (I often do 1 C whole wheat flour and 2 C white)
1 tsp. baking soda
3/4 tsp. salt (the recipe calls for 1 tsp. but Steve and I prefer less)
1/2 bag chocolate chips

This recipe makes 18 very big cookies. I roll out all 18 balls, making them the same size and placing them on three different cookie sheets (6 to a sheet).

Bake for 7-9 minutes in a preheated oven at 400 degrees until the tops are just starting to turn golden. They may seem like they aren't done all the way, but as long as they are slightly golden, take them out. If the whole cookie is starting to brown, you've cooked them too long. Let them cool on the cookie sheet (I leave them for an hour or so).

In my opinion, these cookies are best chilled in the fridge. But then I'm weird and I like to eat most of my desserts cold, or even frozen. I keep these cookies in the fridge and LOVE eating them cold with a glass of milk. Happy eating!

Tip: If you notice the cookies aren't spreading out like you want them to, you may want to flatten them slightly before baking (or even while they are baking if you catch it in time).