Peanut Butter Chocolate Chip Cookies

From Susan’s Kitchen

Yield: Not sure | Prep time: 5 min |
Cook time: 10–13 min | Chill time: 2 hours to overnight

Ingredients

• 1 cup brown butter, cooled*

• 1 cup brown sugar

• ½ cup sugar

• ½ cup sugar

• ½ cup to 1 cup mini chocolate chips

• 2 eggs

• 1 Tablespoon pure vanilla extract

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon corn starch

• 1 teaspoon salt

  Add-ins (all chopped, 1 cup total) (add more on top after baking)

  • Butterfinger

  • Reese’s Cups (cut them in ¼s)

  • Oreos

*Brown butter: melt 1 cup butter in a sauce pan until carmelized and let cool

Instructions

1. Brown the butter in the sauce pan until it has carmelized, let it cool to room temperature. Then, add the brown sugar and sugar and mix well.

2. Add eggs, mix. Then add the vanilla, mix!

3. Add flour, baking soda, cornstarch, and salt, mix until just blended (don’t overmix).

4. Fold in the mini chocolate chips and whatever add-in you chose.

5. Scoop into balls using an ice cream scoop onto the cookie sheets. Cover and refrigerate for 2 hours or ideally overnight.

6. When ready to bake, preheat the oven to 350 degrees. Bake for 10–13 minutes, depending on the size of the cookie.

7. After you take them out of the oven, add more add-ins on top as required.

Recipe from Aloha Puddin