1
: With electric mixer cream peanut butter and butter together. Add remaining wet batter ingredients and beat until smooth.
2
: Stir all dry ingredients together in a bowl, then slowly add to Wet Ingredients and beat just until smooth. With mixer on lowest speed, add chocolate chips.
3
: Scoop 2 tbsp (30 mL) mixture and roll into balls (mixture will be very soft). Flatten onto ungreased baking sheets at least 2” (5 cm) apart. Bake in preheated 325°F (160°C) oven until edges just begin to brown, about 12-15 minutes. Transfer cookies to wire rack to cool. If desired, let stand overnight to crisp.