Over the summer, when we were visiting my parents in South Carolina, their neighbors dropped off a freshly baked batch of these cookies. They were the tiniest bit underdone, so they were actually perfect to place in a bowl and add a scoop of vanilla ice cream on top.

I’ve since tweaked the recipe a bit to make it a fluffier, more “classic” cookie, and you can find that below.

Chocolate & Peanut Butter Chip Cookies

yields approx 24-30 cookies, depending on the size of your cookie scoop!

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs, room temperature

2 tsp vanilla

1 tsp baking soda dissolved in 2 tsp hot water

1/2 tsp salt

1 scant tsp corn starch
3 cups all purpose flour

1 cup chocolate chips (I prefer semi-sweet)

1/2 cup peanut butter chips (you could also sub butterscotch chips in here, or white chocolate)

Preheat oven to 325 degrees.

Cream butter and sugars until fluffy and well combined. Add eggs and vanilla, beat. Add corn starch and the baking soda that has been dissolved in hot water, beat. Add salt and slowly integrate flour, mixing while you add. Stir in baking chips. If you are a peanut butter lover, you could certainly make the ratio half and half, but I like more chocolate chips than peanut butter, which is why I did more chocolate chips!

Cover and refrigerate for at least 2 hours, and up to 24 hours. When you’re ready to bake, allow the cookie ...