Notes:

 

For this recipe, it’s very important to not skip the “chill your dough” step. Skipping this step will cause your dough to spread out unevenly in the oven, leaving them hard and crispy.

For a softer, gooey inside take the cookies out of the oven when the edges turn golden brown. If you want them a bit harder inside, leave them in one to two minutes longer.

I use either honey roasted peanut butter or regular peanut butter, depending on what I have in my pantry at the time. They both come out excellent, except the honey roasted has a slightly sweeter taste. I wouldn’t recommend using natural peanut butter because the texture will be different, and you might need to adjust the sugar and peanut butter ratio.

I use parve chocolate chips for this recipe, but you can always use dairy chocolate chips or white chocolate chips. You can even cut up some baking chocolate and use the chocolate chunks instead.