Peanut Butter Jumbos
 
Ingredients
  • 1-1/2 cups butter, softened (3 sticks, I use unsalted)
  • 1-1/2 cups peanut butter, creamy or crunchy (not natural-type peanut butter, it doesn't work)
  • 1-1/2 cups granulated sugar
  • 1-1/2 cups packed light brown sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 package (10 ounces) Reese's Peanut Butter Chips
Instructions
  1. In large bowl of electric mixer, cream butter, peanut butter, and sugars together until fluffy. Beat in eggs, one at a time, until blended.
  2. Combine flour and baking soda and add to mixture. Beat just until mixed. Stir in peanut butter chips.
  3. At this point you can make the cookies immediately, or chill in the refrigerator, covered, until ready to use. I like chilling the dough a couple hours.
  4. When ready to bake, heat oven to 350 degrees. Line large cookie sheets with parchment paper, or use ungreased cookie sheets.
  5. Drop dough by level ¼-cup measuring cups onto prepared cookie sheets, about 3-inches apart.
  6. Bake at 350 degrees for 15 to 17 minutes, or until the edges are golden. It's okay if the centers seem a little soft.
  7. Remove from oven and let cookies rest on the sheet for a couple minutes before transferring to wire racks to cool. Makes around 32 cookies.
Recipe by The Culinary Cellar at https://theculinarycellar.com/best-peanut-butter-cookies/