Payton's Chocolate Chip Cookies

Payton’s Chocolate Chip Cookies

Makes 2.5 dozen cookies


2 ½ c all purpose flour

1 tsp baking soda

1 tsp coarse kosher sea salt

2 sticks unsalted butter, at room temperature

¾ c granulated sugar

¾ c firmly packed brown sugar

1 tsp vanilla extract

2 large eggs, at room temperature

¼ c creamy peanut butter

1 packet White Chocolate Instant Pudding mix

1 c semi-sweet chocolate chips

½ c milk chocolate chips

½ c white chocolate chips


-In the bowl of a stand mixer, cream butter and sugar using the paddle attachment until light and fluffy, roughly two minutes, scraping down the side of the bowl with a rubber spatula halfway through

-With the mixer on low, add in vanilla extract and the two eggs, one at a time, mix to combine, and then add in peanut butter and pudding mix, return mixer speed to high, and beat until well combined

-Meanwhile, combine flour, baking soda, and salt in a separate mixing bowl. With the mixer on low, gradually add in flour mixture, stirring until just combined -- be careful not to over mix the dough

-Add in chocolate chips and pulse mixer until the chocolate chips are incorporated throughout the dough, then cover with plastic wrap and refrigerate for at least 30 minutes

-While the dough is chilling, preheat oven to 350 degrees and prepare baking sheets by lining them with parchment paper

-Scoop dough onto sheet trays using a 2 tbsp cookie scoop, leaving at least two inches between the cookies

-Bake cookies for 9-12 minutes, or until slightly golden and set. Allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely