GIANT PEANUT BUTTER COOKIES
Servings: 9 cookies
These are the fluffiest, thickest, peanut butter cookies you will ever have. Ever.
- 1 cup butter (cold)
- ¾ cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 ¼ cup PB
- 1 ¾ cup flour
- 1 cup cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup white chocolate chips
- 1 cup peanut butter chips (Reese's brand)
Preheat oven to 375.
In a stand mixer, cream together the butter and both sugars until light and fluffy. About 3 minutes.
Add in the eggs and peanut butter and mix until well combined.
Add in the flour, cake flour, baking powder, baking soda, and salt. Mix until the flour is almost incorporated.
Add in all the white chocolate chips and the cinnamon chips and mix a few more seconds.
Divide cookie dough into 9 large balls. Flatten slightly.
Bake dough balls at 375 for 11-12 minutes - until the edges are golden brown.
Cake flour adds fluffiness and softness to your cookie. But you can use all regular flour if needed. Substitute ¾ cup regular AP flour for 1 cup of cake flour. You can find cake flour in the baking aisle at your local grocery store, or you can order it here.