Dry ingredients - In a medium bowl, combine the flour, salt, cornstarch, baking powder, and baking soda. Set aside.
Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the melted butter with brown sugar and white sugar. Add the whole egg and egg yolk followed by the vanilla extract.
Dry to wet - Add the flour mixture to the wet ingredients. Followed by the peanut butter chips and chocolate chips. Stir well to combine.
Chill - Cover the bowl with plastic wrap and chill the dough for 15 minutes or until firm enough to roll.Pro tip - Alternatively, you can use a cookie scoop to scoop the cookies onto a baking tray and chill for just 10 minutes.
Shape - Use spoonfuls of cookie dough and shape them into balls. Place them on a cookie sheet leaving enough space for them to spread. Add a few more peanut butter chip cookies to each ball. Pro tip - You can also chill the cookie dough balls on a baking tray. Then, place them in a freezer bag and freeze them for up to a month.
Bake in the preheated oven on the center rack for 9 to 10 minutes or until the edges start to a slightly golden brown while the center is still soft. Cool on the baking tray for 5 minutes. Then, transfer to a wire rack to cool completely. Finally, transfer the cookies to an airtight container. Pro tip - I like to add a few more peanut butter chip cookies on the freshly baked cookies.
Melt the butter until it just barely melted, give it a stir and let cool.
Do not use hot melted butter as it makes greasy cookies
I like to use dark brown sugar because it gives a rich molasses flavor to the cookies but you can also use light brown sugar.
The white sugar adds crispiness to the cookies so it's best to use both white and brown sugar.
The right oven temperature is very important to baking these cookies. So make sure the oven is well preheated before baking. A cool oven will cause the cookies to spread too much.
You can make large size cookies about 3 tablespoons each but you can make smaller cookies about a tablespoon or more. Adjust baking time according to the size of the cookies. Small cookies will of course take less and large cookies will take longer to bake.
You can make the cookie dough ahead of time and let the dough chill in the fridge up to overnight.
The cookie dough freezes well for up to a month.
I like to make the cookie dough into balls and then freeze them - that way I can bake them from frozen. They will take a minute or two extra baking time when frozen.
I am using bittersweet chocolate chips but you can use a combination of semisweet or dark as well.
These cookies will stay at room temperature for up to a week.
They can be frozen for up to a month - use parchment paper in between cookies
The cookie dough can be kept in the freezer for up to a month
I like to roll the cookie dough into balls, freeze them on a cookie tray, once frozen place them in freezer-safer silicon bags.
You can bake these from frozen, they will take a minute or two extra baking time.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you