Killer Peanut Butter Chocolate Chip Cookies

• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Shelled, Unsalted Peanuts, Chopped Coarsley
• 1 cup Salted Butter, Room Temperature
• 1 cup Smooth Peanut Butter
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 2 Large Eggs

1. Preheat the oven to 325u0b0F. Line a few baking sheets with parchment paper.
2. In a medium-sized bowl, sift together the flour and baking soda and set aside. In a small bowl, combine the chocolate chips and peanuts and set aside.
3. Place the butter and peanut butter in the bowl of a stand mixer, and mix on medium speed for 2-3 minutes. The mixture will lighten in colour and get silky. Scrape down the sides of the bowl.
4. Add the granulated sugar 1/2 cup at a time, mixing until each addition is well incorporated. Add the brown sugar 1/2 cup at a time, mixing until each addition is well combined.
5. Add the eggs, one at a time, beating until smooth after each addition.
6. Add the flour mixture in 2 additions, mixing well until combined.
7. Stir in the peanuts and chocolate chips.
8. Drop by large spoonfuls onto the prepared baking sheets (I use a small ice cream scoop which holds about 1 1/2 tablespoons). Leave at least 2 inches between each cookie to allow for spreading. Slightly flatten the tops of the cookies with your fingers or the back of a spoon.
9. Bake for about 15 minutes, until the edges are golden. Allow to cool on wire racks.
10. Adapted from a family recipe handed down to me by Rose Dyer.

allpurpose, baking soda, chocolate chips, peanuts, butter, smooth peanut butter, sugar, brown sugar, eggs

Taken from tastykitchen.com/recipes/desserts/killer-peanut-butter-chocolate-chip-cookies/ (may not work)