Killer Peanut Butter Chocolate Chip Cookies

Preheat the oven to 325°F. Line a few baking sheets with parchment paper.

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.

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.

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.

Add the eggs, one at a time, beating until smooth after each addition.

Add the flour mixture in 2 additions, mixing well until combined.

Stir in the peanuts and chocolate chips.

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.

Bake for about 15 minutes, until the edges are golden. Allow to cool on wire racks.

Adapted from a family recipe handed down to me by Rose Dyer.