I made these the other day for a change from the tradition chocolate chip cookie! It was definitely a winner! I cannot take credit for this recipe. It is a TOH classic
Chippy Peanut Butter Cookies

Ingredients:

Ingredients
1 cup butter room temperature
1 cup creamy natural peanut butter
1 cup sugar
1 cup packed brown sugar
2 Farm Fresh Eggs
1 teaspoon Mexican vanilla pure extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 package (11 ounces) peanut butter and chocolate chips

Directions:

Preheat oven to 350 degrees

1. Place the butter, peanut butter, and sugar in a large mixing bowl and whip with electric mixer until the until very fluffy.

2. Reduce speed and add one egg at a time and vanilla.

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3. In a separate bowl sift flour, baking soda, and salt. Gradually add dry ingredients to wet.

4. Once mixed without the of sign of flour residue toss in your chips. *** left over mini peanut butter cups work wonders in this recipe as well.

5. Line half sheet pan with parchment paper. I used a number 60 scoop to make perfect sized cookies.

6. Bake for 9 minutes or until golden brown.

Let the cookies set on the baking sheet for an additional minute and move to wire rack.

This recipe will yield around 72 cookies. Be aware the cookie monsters will come out of the woodwork and you might lose count.