With this Peanut Butter Chocolate Cookies is peanut butter indulgence guaranteed. Thick and chewy cookies with crispy edges. Loaded with peanut butter and chocolate. Just 10 minutes of active prep time.
Preheat oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, stir butter and sugars on medium speed just until combined about 1 minute. Add eggs, vanilla, and peanut butter and stir to combine. Stir in flour, baking powder, and salt just until combined. Fold in chocolate. Don't overmix at any step.
Scoop balls of cookie dough (about 2-3 tbsp of dough) and arrange 6-8 cookies on one baking sheet with about 2-3 inches space in-between. Bake one sheet after another for about 11-13 minutes. Remove from oven when they look puffy and dry on top and are very lightly browned on the edges. Let cool for about 5 minutes until they get firm enough to move them. Then transfer the cookies to a cooling rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature up to 4 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.