1stick (4 ounces) unsalted butter, at room temperature
1/4cuppeanut butter
1/4cupgranulated sugar
3/4cuppacked light brown sugar
1large egg
1large egg yolk
1/2teaspoonvanilla extract
1cuppeanut butter chips
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large bowl, use an electric mixer to beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until well combined and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add the flour mixture and beat until combined. Fold in the peanut butter chips with a rubber spatula.
Use a spoon or spring-loaded scoop to drop 1 1/2-tablespoon sized balls of dough onto prepared baking sheets.
Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for 3 to 4 days.
Notes
These cookies taste best with a glass of cold milk!