Gather the ingredients - * Butter * Brown sugar * Creamy peanut butter * Egg * Vanilla extract * Flour * Baking powder * Chocolate
– Add the softened butter and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together the butter and sugar on medium speed for 1-2 minutes. – Next, add the peanut butter, egg, and vanilla.
Mix until well combined, scraping down the sides of the bowl as needed.
Next, add the flour and baking powder. Mix until the flour is about half combined, and then add the chopped chocolate. Fold the chocolate into the cookie dough!
Scoop out 2 tablespoon sized portions and roll them into smooth balls.
Press them down slightly until they are a 1/2" tall disc and place them on the prepared baking sheet - leave at least 2" between the cookies as they will spread while baking.
Bake for 10-12 minutes, or until the edges are set. For the chewiest cookies, make sure not to overcook!
Allow the cookies to cool completely on the pan and then transfer them to an airtight container and store at room temperature for up to four days.
Full recipe at mildlymeandering.com