It’s no secret. I got it from the Barefoot Contessa Parties! cookbook. It’s not the healthiest recipe in the world, but that’s probably why the cookies taste so good. :P

Peanut Butter Chocolate Chunk Cookies

1/2 pound (2 sticks) unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 extra-large eggs at room temperature
2 tsps pure vanilla extract
1 cup smooth peanut butter
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 pound semisweet chocolate chunks (I used regular old chocolate chips.)

Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, (I just used my electric hand mixer—no paddle attachment) cream the butter and sugars until light and fluffy. Add the eggs, one at a time. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks.

Drop the dough on a baking sheet lined with parchment paper (I just used a lightly greased cookie sheet) using either a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions. (I didn’t do that part either.) Bake for exactly 17 minutes (the cookies will seem underdone). Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely. I vote for eating them all before they have a chance to cool off. :P