Peanut Butter Chocolate Chip Cookies

Preheat oven to 325ºF. Line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In your stand mixer with paddle attachment fixed, cream together butter, peanut butter, brown sugar and granulated sugar until smooth and creamy. Add each egg, one at a time, fully incorporating the first one before you add the second. Add vanilla extract and mix again.

With the mixer set on low speed, gradually add dry ingredients to wet until dough comes together. Fold in both chips until evenly distributed.

Roll dough into 2 tablespoon-sized balls and place on the prepared cookie sheets. Bake for 12–13 minutes or until still soft in the center but starting to brown around the edges. Remove from heat and let cool for 3–4 minutes before transferring to a wire rack to cool the rest of the way.

Cookies will keep in an airtight container for 2–3 days.