Happy Monday! If you’re anything like me, you’re probably having post-weekend blues. I guess that’s the downside to having really great weekends. This weekend was more fun than most. In addition to baking and cooking like I do every other weekend, we did something that I haven’t done in probably 10 years – we went laser tagging. It was fun to be a kid again 🙂 We ended the night with a terrifying four episodes of American Horror Story. And then we watched four more episodes on Sunday.

I have a love-hate relationship with this series. I’ve been hearing how good it was for a while now. Mike and I attempted to watch it last weekend but I made him turn it off after 7 minutes of the first episode. I couldn’t handle it. Why I decided I wanted to try watching it again, I don’t know. Stupid. But now I’m hooked. Thank goodness I have these cookies to comfort me.

These cookies are ridiculously good. They’re the perfect combination of crisp edges with a chewy center, not overly sweet, and I seriously cannot get enough of them.

Peanut Butter Chocolate Chip Cookies
adapted from Baked: New Frontiers in Baking

1 3/4 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
1 cup sugar, plus more for sprinkling
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup natural creamy peanut butter
3/4 cup milk chocolate chips

1. Whisk together flour, baking soda, and salt in a medium bowl and set aside. 
2. In the bowl of an electric mixer, beat together butter and sugars until light and fluffy. Scrape down the bowl and mix in eggs, one at a time, mixing until incorporated. Mix in vanilla and peanut butter and beat until well combined.
3. Add half the flour mixture and mix until just combined. Repeat with remaining half of the flour mixture. Fold in chocolate chips.
4. Cover the bowl with plastic wrap and refrigerate for 3 hours.
5. Preheat oven to 375°F. Line baking sheets with parchment paper.
6. Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart.  Gently press down and very slightly flatten the tops with the palm of your hand.
7. Sprinkle the tops of the cookies with sugar and bake for 10 – 12 minutes, rotating the pan halfway through the baking time, until the tops just begin to brown.
8. Remove pan from the oven and let cookies cool for 5 minutes. Use a spatula to transfer to a cooling rack to cool completely.