Ingredients
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1 cup unsalted butter, Softened (but not melted)
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1 cup creamy peanut butter (for more texture you could use crunchy. I used all natural organic creamy peanut butter)
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1 cup granulated sugar
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1 cup brown sugar
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2 large eggs
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1/2 tablespoon vanilla extract
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2 cups whole wheat flour (you could also use all purpose flour)
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1 teaspoon baking soda
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1 cup semi-sweet chocolate chips
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1 cup peanut butter chips
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1/2 cup nuts, Chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Cream butter, peanut butter, and sugars together until smooth.
- Add eggs and vanilla, beat well.
- Stir in flour and baking soda until well combined.
- Mix in chips and nuts by hand.
- Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
- Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
- Tips:
- Wait 3-4 minutes before transferring to wire rack to cool.
- You could use any kind of nuts you want and even switch up the chips.
- If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.