Double Peanut Butter-Chocolate Chip Cookies

These cookies are my friend Haynes' specialty: peanut butter cookie dough stuffed with chocolate chips and peanut butter chips. In our college apartment, she baked a rotation of these and her pumpkin bread, and I filled in the gaps with Tollhouse cookies and chocolate cupakes with buttercream icing. Our other two roommates observed how baking crazed we were, invited friends over to help rid of temptation to eat all of what we baked ourselves, and have since picked up baking in their own way.

My version of Haynes cookies used a chewy peanut butter dough that isn't too powerfully peanut buttery and the Hayzian chocolate and peanut butter chips. Anyone with the slightest taste for peanut butter and chocolate could easily scarf down this whole stack of delish.

I gave away lots of the cookies but, being the selfish baker I am, saved some for my 3 p.m. pick-me-up at work. Bananas leave a weird aftertaste in my mouth, and I gotta have some sugar to wash it down.

Double Peanut Butter-Chocolate Chip Cookies

2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 sticks butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/4 cup chocolate syrup
3 eggs
2 tsp. vanilla
1 cup chocolate chips
1 cup peanut butter chips

Stir togehter flour, soda, and salt. In a separate large bowl, beat together butter and sugars on mediun speed until well blended. Mix in peanut butter and syrup. Add eggs one a time and then vanilla. Add flour mixture to wet ingredients until incorporated. Stir in chocolate chips and peanut butter chips by hand.

Dollop dough onto cookie sheets. Bake at 350 degrees 10-13 minutes or until desired consistency.