Super Soft Peanut Butter Chocolate Chip Cookies

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   1. Mix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.

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   2. Whisk together the baking soda, flour, and salt in a small bowl, and slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.

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   3. Fold in the chocolate chips and chill the dough in the refrigerator for at least 30 minutes.

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   4. When ready to bake, preheat oven to 350°F.

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   5. Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten.

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   6. Bake for 9-10 minutes until set and very light in color. They will appear under-done.

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   NOTE: For gas ovens, it might take a little less. for 9-12 cookies, it only takes my oven 6-7 minutes when preheated.

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   7. Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.

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   8. Store at room temperature, tightly covered, for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.