Name: Chocolate Chunk Peanut Butter Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: think! High Protein Bar, 20g Protein, Creamy Peanut Butter; Challenge Butter, Unsalted, European Style; Gold Medal All Purpose Flour with Resealable Bag; SIGNATURE SELECTS Sugar, Light Brown; Cake Mate Sugar, Blue; Guittard Baking Chips Super Cookie Chips Semisweet Chocolate - 10 Oz; O Organics Eggs, Brown, Large; David's Kosher Salt; Signature Select Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Value Corner Vanilla Flavor, Imitation

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy.

Add in the peanut butter and vanilla and beat until smooth; about 2 minutes.

Next add in both sugars and beat until light and fluffy, scraping down the sides as needed, about 2 minutes.

Add in the eggs, one at a time, beating well after each addition. Turn mixer off.

Add in the flour, baking soda, baking powder, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.

Turn mixer off and use a spatula to fold in the chocolate chunks.

Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days. If you refrigerate the cookie dough for more than 30 minutes, you will need to bring it back to room temperature before baking.

Chocolate Chunk Peanut Butter Cookies

Serves 12

25 mins prep

30 mins cook

55 mins total

What you need

How to make