How to make it

  • Using electric mixer, miix the butter and sugar with a mixer on medium speed until creamy. Add the peanut butter, egg, and vanilla and beat until well- combined.
  • Combine the baking soda, flour, and salt in a small bowl, whisk ingredients or using sifter slowly add the dry ingredients to the peanut butter mixture, mixing until just combined.
  • Fold in the chocolate chips and heath chips
  • Chill the dough in the refrigerator for at least 30 minutes.
  • When ready to bake, preheat oven to 350 F.
  • Drop tablespoon-size (approximate) balls onto parchment paper-lined cookie sheets, and press each cookie down to slightly flatten. Or lightly oiled dark cookie sheet.
  • Bake for 9-12 minutes until set and very light in color. They will appear under-done. Works best for me at 10 minutes.
  • Let cool on cookie sheet for 5-10 minutes and transfer to a rack to cool completely.
  • Store at room temperature, tightly covered, for up to 5 days.

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